My mum used to do these beautiful spicy dosa all the time when she has time. She always used whole lentils soaked. That way she knew its fresh and also works well. So when you use fresh black gram lentils it tastes better and can make the dosa beautifully. Always soak the rice with the lentils or use rice flour. 

The hot oil in the spice mix makes the batter activates well. serve with Coconut Chutney  sambar or potato. 

To get the Paper dosa recipe click here

If you like more Sri Lankan recipes click here.

Grind 250g black gram lentils or soak it several hours and blend it with a little bit of water. Soak a teaspoon of fenugreek seeds (Ulu haal) with it. and blend them together.

Pour the  blended black gram lentils in to a bowl. Add 1 cup rice flour or blend one cup of soak rice flour in to the lentil mix.

Leave it at least 3-4 hours or over night. After prepare these ingredients. Cut one onion finely , slice several chillies finely ,Finely chop several garlic cloves and finely slice several curry leaves.

Prepare 1/2 tsp cumin seeds and 1 tsp mustard seeds. Add some oil in to a pan. and leave it be hot.

Add the mustard and cumin seeds to the hot oil. let it splutter. Don’t let them burn. Just after it start spluttering add the onion garlic and chillie mix.

Fry the onions until light golden brown. Add that mix with the hot oil in to the dosa batter. Add enough salt too. If it is thick add coconut milk or water. When you add coconut milk it tastes better . Make it like batter for hoppers. Not very thin or thick.

Mix well. Put a pan on the stove. Its better to have a flat dosa pan or pancake pan for this. Add a drop of sesame oil or  any other oil on to the pan. Sesame oil helps to ease the dosa easily.

Use a cloth or a paper towel to wipe the oil all over the pan. Add a ladle full batter on to the pan. (Depends on the size of the pan)turn the pan to move the batter around in a circular motion.

After wait until it almost cooked and slightly lifts up. 

Then turn to the other side and  and cook both sides until golden brown. 

Serve hot with Sambar or  potato filling  for dosa.