Soak 2 cups of murmura into water. also in another bowl, add buttermilk gradually and soak ½ cup semolina.
Cover and rest it for 15-20 minutes so rava will puff up and murmura soak properly.
After 15-20 minutes, murmura and semolina are properly soaked. Remove water from murmura and add it to the mixture jar.
Also, add soaked semolina, besan, wheat flour, salt, and water in a mixture jar. Grind it into smooth, medium thick, and pour consistency of the batter.
Add batter into the mixing bowl and whisk it for 2-3 minutes. Cover and rest for 10 minutes.
Now check the batter consistency, if the batter is slightly thick add some water and make it perfect. The batter should be medium thick and pouring consistency.
Then add a pinch of baking soda and lemon juice to it. Mix well.
Now heat a tawa, sprinkle water, wipe it with a cloth, and cool down the temperature of the tawa.
Take 2 small ladles of batter and spread it on tawa.
Apply oil to dosa and roast dosa on medium flame.
Sprinkle some coriander leaves and roll the crispy dosa and serve hot.
For masala dosa, Heat a tawa and pour a ladle full of batter. Spread it in a circular direction to make it to thin dosa.
When the upper surface of the dosa becomes dry then spread some oil on it.
Then sprinkle chopped onion, capsicum, and coriander leaves on it.
Add red chili powder, chaat masala, and black salt to a bowl. Mix well and sprinkle masala on the dosa.
When the dosa becomes crispy, fold it and serve hot with chutney.
