• 1/2 tsp. black pepper 
  • 1/4 tsp. cumin seeds salt to taste 
  • A pinch of asafoetida 
  • 3 onions-finely chopped 
  • 3 tsp. cashew nuts-roasted & broken oil





  1. Mix the Butterfly rice flour and Butterfly Semolina with some water and mix till it’s a smooth batter. 
  2. Add the asafoetida, cumin seeds and salt. 
  3. Cover and keep it in a warm place for a few hours to ferment. 
  4. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside. 
  5. Heat a flat pan and grease it with a spoon of oil. Add some water in the batter and make it into a thin batter. 
  6. Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter. 
  7. Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown. 
  8. Using a spatula carefully fold the dosa and remove from the pan. 
  9. Serve hot with chutneys or sambhar