This is a quick mixed dosa that I first ate at a friend’s house. It comes together very quickly for breakfast or when you get unexpected guests. It has a lot of flavour so all you need is some pickle or chutney on the side.
Mix all the flours with salt, curd, and water till you reach a thin batter consistency. Set aside for 15 minutes. Add the soda bicarb. Remember that the batter needs to be thinner than a typical dosa batter.
Heat 2 tablespoons oil in a small frying pan. Add mustard seeds and asafoetida powder. Now add the onions and green chillies and fry till onions are softened, about 3 minutes. Cool the onion mixture and add to the batter.
To make the dosas, heat a tawa (or flat griddle). Ladle the batter on one corner of the tawa and spread into a thin circle by lifting and rotating the tawa, causing the batter to spread. This type of dosa is difficult to spread using a ladle as it has a tendency to tear easily. Gently grease with oil on the edges and the middle. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.