Kutti or small dosa are seen less commonly than the thin and crispy variety. I suspect, like pizza, it's largely down to fashion. It lacks the drama of the gigantic dosa served in restaurants extending well beyond your plate and if you're not careful beyond your table. But what it might lack visually it makes up for in lightness of texture and concentration of flavour. For me, they're simply heavenly
Black cumin is quite different from standard cumin, being more complex and delicate. Neither should it be confused with black onion (nigella) seeds. That said, nigella has a lovely onion-ness which will really round off the yeasty tartness of these cakes. Hing is also quite onion-garlicky and probably not needed here. Or is it?