Dinner was Idli… And I will eat Idli only if it is the last thing available on earth, that is when the plants, bugs, and everything else has perished and I was left with nothing but an Idli. So, that evening my mind was buzzing – wondering what to cook for myself. We were watching TV, and suddenly on came Vineet Bhatia, in the Twist of taste show, and where was he? He was in Madurai. 🙂 I sat up straight and glued in, waiting to see the places they featured and if I knew any of them. [background story- we lived in Madurai and that is when I began school]. 
Vineet walked around Meenakshi amman temple, tried his hand at Bun parota [that looked like a fluffly version of the parota], sampled some dosa and nonveg side dishes at Konar hotel. The show then moved to the studio where he announced he was making an interesting version of the dosa[with masala] and chutney.  I noted it all down in my head and quietly snuck away to prep for the Dosa [decided to try the masala and chutney another day]
Semiya Dosai 
Ingredients
Roasted vermicelli- 1 cup
Rice Flour- 2tbsp
Beaten yoghurt- 1.5cups
Water- if required to dilute the yoghurt
Salt- a pinch
red chilli powder- a pinch
green chillies- 2
coriander- a bunch[optional]
Oil- as required
Roasted Vermicelli/semiya
Dosai that I had with a side made with leftover karamani and a nombu adai
Method:
In a pan, roast the vermicelli with a tbsp of oil if not pre-roasted. Take it off the heat. In a bowl, pour the yoghurt, and add all the ingredients, finally adding the vermicelli and mixing it well. Set this aside to soak for about 5-10mins. [this is so that the vermicelli will become nice and soft]
Take a dosa making pan, add some oil, pour out a ladle of the batter and allow it to cook on both sides. [Each side will take about 2mins to cook]
Variation:
Add grated carrots, sliced onions, more coriander, dosa milagai podi to the dosa and make it like an oothappam. 
Bon appetit!