That’s how masala dosa is made. You spread a thin layer of the urad dal / rice batter. You top it with some seasoning. Then comes the masala with potatoes, herbs and spices. It is topped with raw cabbage for extra texture. And in two-three minutes it is folded into crispy perfection.
Near Crawford Market, Mumbai
Here is a paper dosa! It’s the equivalent of only eating the crust of a loaf of bread… Dosa batter is poured on the griddled, flattened, and allowed to cook a little bit. Then the excess is scraped of gently with a spatula and the dosa is allowed to further crisp!
Rawa / sooji dosa with peppercorns, carrots, and cumin
This is the lacy cousin of the rice and urad dal dosa. Rawa dosa is made with ground samolina rather than rice. It is my observation that it cooks faster and allows for ingredients in the crepe batter. The lacy shape, the crust and the soft inside along with the whole peppercorns contrast into a beautiful crepe. One of my favorite snacks in India so far. Absolutely delicious!
Served with sambar and chutneys — a good welcome to Pondicherry