Monday, 6 February 2012

Wheat and Rice Flour Dosa

Wheat Flour 1/4 Cup
Rice Flour 1/4 Cup
Carrot 2 Tbsps (Grated)
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Cilantro few Sprigs
Salt to taste
Oil as Required
Method of preparation:
Remove stems, wash and finely chop the green chiles.
Wash and finely chop cilantro leaves.
Peel, remove ends, wash and grate the carrot.
In a mixing bowl, mix together wheat flour, rice flour, grated carrot, green chiles, cumin seeds, chopped cilantro and salt.
Add enough water to make it somewhat thin batter.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of wheat dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining wheat dosa batter.
Serve wheat dosa with sambar or with any chutney of your choice.