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

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

Randomly splattered onto the griddle Folded into a friendly shape Served with sambar, coconut chutney, and a peppery coriander chutney

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