This is in response to the post by @KatieMcBroom about replicating recipes from our favorite restaurants.
Dosa is a dish popular in the southern part of India 
Bangalore is the silicon valley of India and is the epicenter of this region where I worked for a few years before relocating to Delhi which is in the far north side. We frequently visited local restaurants tasting more than 50 types of dosa which were grossly missing after relocating to Delhi.
During these days of lock-down, I decided to recreate the taste at home. The process is fairly simple but needs time and patience. The first step is to gather all ingredients. The dosa is generally made of a rice batter in which a special type of rice is soaked overnight for fermentation.
I tried a multi-grain dosa with the following combination:
- Urad Daal = Black Gram = 40%
- Masoor Daal = Red Lentil = 40%
- Toor Daal = Split Pigeon Peas = 5%
- Moong = Green Gram = 15%
Finally, add the following:
- Crushed green chilies.
- Garlic + Jeera (Cumin seeds) paste.
- White salt in the right amount.
The normal rice batter and the present multi-grain batter looks like as shown below:
After the batter is ready after overnight soaking, it is thoroughly mixed in a food processor to make it smooth.
Finally, the dosa or pancake is made by pouring the batter on a hot pan.
The improvisation I made was to make 3 pieces and arrange in the shape of a mickey mouse face to make it attractive for kids:
The eyes and smile on the Micky Mouse are made of coconut salsa.
This was a successful experiment and I was glad to re-create the same taste at home as the restaurant and the presentation was a step-ahead than a professional eatery could ever think of.
Happy guiding 
