Combine dosa batter, rice flour, finely chopped onion, finely chopped green chili, grated ginger, chopped fresh cilantro, cumin seeds, asafoetida, and salt in a large mixing bowl.
2
Mix all ingredients thoroughly to form a thick, uniform batter. The consistency should be thick enough to drop spoonfuls without spreading too much.
3
Heat refined oil in a deep kadai or heavy-bottomed pan over medium-high heat until it reaches approximately 170-175°C.
