Prepare seasoning in hot oil by spluttering mustard seeds, cumin seeds, finely chopped green chili, chopped ginger, pinch of asafoetida, add some pieces of red chili and curry leaves. Once they are all roast turn off the flame and let the seasoning cool
Meanwhile mix in a vessel 1 cup maida (or wheat flour), salt to taste, 1tsp sugar(optional), pinch of baking powder. Add sufficient water to make a batter little more watery than regular dosa. Mix well without any lumps. Add the cooled seasoning (it may form lumps if hot) mix well. Let the batter set for 10min.
Prepare thin dosas by spilling (as done for neer dosa / panpolo) on greased hot griddle over a medium-low flame, sprinkling oil as much needed for regular dosas. Close a lid over the dosa,let it cook for a minute. Flip the dosa and cook the other side without closing the lid.
This is a soft variety of dosa, like neer dosa and not crisp one. If you wish to eat the crisp ones, you may do so having the consistency as of normal dosa and spread it as a regular dosa. Also since this dosa is seasoned it is good to eat on its own, not requiring chutney or any dip.
