Dosa

In a large bowl, combine rice flour, lentil flour, and salt. Gradually whisk in water to form a thin, smooth batter (consistency similar to pancake batter).

Let the batter rest at room temperature for 4–8 hours (or up to 2 days, refrigerated) to ferment slightly; this improves taste and crispiness. Stir gently before using.

Combine diced onion, minced green chili, cilantro, ginger, cooked vegetable of choice (if using), and curry spice blend in a bowl; set aside.

Heat a non-stick skillet or griddle over medium-high heat. Lightly coat the surface with coconut oil or ghee.

Pour about 0.25 cup batter into the center of the hot griddle. Using the back of a ladle or spatula, quickly spread it in a circular motion, working outward, to form a thin crepe roughly 6–8 inches in diameter.

Cook for 1–2 minutes until the underside is light golden. Lightly oil the top surface, flip, and cook another 30–45 seconds until the second side is golden and crispy at the edges.

Spoon 2–3 tbsp of the filling mixture along the center of the dosa.

Fold the dosa in half (or roll it into a cone) and transfer to a serving plate. Repeat with remaining batter and filling.

Serve warm dosas immediately with sambar powder stirred into warm vegetable broth, coconut chutney, and any pickled vegetables or chutneys on the side.