In a blender, combine dosa batter, salt, spinach, tofu, and pepper (if using).
Blitz until smooth. Add water gradually until the batter is thin and runny.
Heat a non-stick or cast-iron pan until very hot.
Lightly oil the pan to create a protective layer.
Dip a cloth in water, squeeze, and wipe across the pan – this removes excess oil and helps regulate the temperature. (This step is crucial for crispy dosas!)
Pour a ladleful of batter in the centre and spread outwards in a circular motion to form a thin dosa.
Cook on medium–high heat until the edges start to brown.
Drizzle oil around the edges to help lift the dosa.
If making plain dosas, lift carefully with a steel spatula. For filled dosas, add cheese (or your favourite toppings), then fold over.
Serve hot and crispy with chutney, hummus, or avocado mash.
