We make this dosa often in our house..Since it is instant and take only minutes to make, it is mostly served for breakfast. Amma makes her own way of this dosa, her dosa is more soft and spongy. But I don’t like that much..This version is my favorite..It is so crispy and flavourful.
The best combo for wheat dosa is coconut chutney..We had some potato korma leftover from morning, so I served it with that..This is one of those best dish for busy breakfast and a great one for people who are in diet.
So here I deliver you the recipe and let me know what you think.
Wheat Flour / Atta – 1 cup
Rice Flour / Arisi Mavu – ½ cup
Whole Pepper / Mullu Milagu – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Onion – 1 finely chopped
Green Chilli – 1 finely chopped
Coriander Leaves / Cilantro – 3 tblspn finely chopped
Salt to taste
Water as needed
Oil- for frying
Mix everything except oil to a thin batter. The batter should not be thick it should be watery in consistency.
Now heat a nonstick tawa. Pour a ladleful of batter in it and swirl the tawa so that the batter coats evenly and thinly.
Drizzle some oil and Cook it for 3-4 mins on one side until the bottom turns little crispy and golden brown.
Flip it over and cook for 2 mins on other side too.
Finish the entire batter like this. Serve it with coconut chutney or sambar.
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|Take all your ingrediants|
|Prepare all your veggies|
|Take wheat flour in a bowl|
|add rice flour to this|
|add all chopped veggies|
|pour in water|
|and mix well|
|it should be in thin consistency|
|heat a nonstick tawa|
|Pour a ladleful in|
|swirl the pan so that the batter coats evenly|
|drizzle some oil|
|and let it cook|
|can you see.. the sides have started to turn crispy|
|flip over and cook|
|and slide it to a plate|
|this version of wheat dosa is crispy|
|I had it with potato korma|
|Have it piping hot|