– Mix 1 kg maida, 1 tbsp sugar, salt, 20 gm dry yeast (Mix in Luke warm water) (OR) 1/2 tsp baking soda (OR) 1 1/2 tsp baking powder.
– Apply oil and keep it aside for 2 hrs.
– Make 30 small balls, apply ghee and keep it in air tight container without gap.
– Keep it aside for 4 hrs.
– Use more oil and expand it as much as possible.
– Rotate it and keep it aside.
– Then expand and cook in dosa tawa.