Its been a long time since I made this at home. Now, thanks to a whole lot of soured buttermilk, this tiffin item got made yet again. Since I’ve already covered the how-to for this recipe (https://teluguveggie.wordpress.com/2010/11/23/atukula-dosa/), here’s a picture of how it looks. 🙂
The light one showing chillies is the right side, while the brown dosa is the wrong side, getting roasted on the skillet.
Note: serve hot, straight off the skillet. That is the only way the dosa can be really enjoyed.