Are you a working women or a busy professional (or anyone for that matter) looking for instant yet healthy recipes, then this is just for you.This is a very easy and healthy dosa prepared with just 2 main ingredients- rice flour and wheat flour (no maida). If you learn to make this dosa, it will save you a lot of time, it will come handy when you return home late from the office and make your time in the kitchen quite pleasant.Though I have posted wheat dosa earlier here, this is a more detailed recipe with step wise pictures for beginners. I have also given another recipe for wheat dosa which is also equally good.
In a bowl, mix together wheat flour, rice flour, green chillies, ginger, cumin seeds, curry leaves and salt.
Add water little at a time and mix well so that there are no lumps.
Heat a tsp of oil, add mustards seeds, when it splutters, add hing and pour it into the dosa batter and mix well. Now our wheat dosa batter is ready. See how watery and thin it is in the picture below.
Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter from the outside of the tawa, then fill in bigger gaps if any.You cannot spread this batter like regular dosa but have to pour the dosa batter like rava dosa. There should be small holes in the dosa.
Now drizzle a tsp of oil around the dosa and 1/2 tsp of oil on the dosa.(be a little generous with oil for this dosa- sesame seed oil is considered very healthy)
This dosa will take a little longer time to get cooked than regular dosa. Using the tongs or handle, move the tawa in a circular motion once, so that the dosa will get cooked evenly on all the sides. (see pic 1 below)
Wait until the bottom starts browning and the corners start lifting up. (see pic 2 below)
Now flip the dosa to the other side.Once the other side is cooked, remove the dosa from the tawa.
Before making the next dosa, mix the batter well to avoid sedimentation. You have to mix the batter every time before making every single dosa.
Repeat the same process for the rest of the batter.
If you are a beginner, you might find it difficult the first two times or you may even fail, but once you practice, you can make this dosa with ease. Do not give up. Initially try with less quantity.(1/4 cup rice flour + 1/4 cup wheat flour).
Serve with any chutney or sambar. We had it with tomato chutney with garlic. Instant tomato chutney also goes well with this.
I have tried my best to make it simpler, if you still have doubts, mail to me or use the comment section of this page.
Method II – Wheat dosa using urad dal
Soak 1/2 cup whole urad dal for 3 hours. Grind it until smooth and fluffy just as you grind for idly.
Mix 4 cups wheat flour with little water without any lumps.
Then mix the ground dal and needed salt with the above. Add water if needed. The consistency should be that of dosa batter consistency.
If you make dosas on the same day, mix a little sour buttermilk. If you ferment the batter and prepare dosa the next day, then you need not add buttermilk.
Prepare dosa just as you make regular dosas.
These dosas should be served hot.
If dosa sticks to the tawa, switch off the flame, drizzle a few drops of oil and rub the tawa with half an onion.
You can sprinkle water to bring down the temperature, if the tawa gets too hot.
Use only sponge and liquid soap to clean the tawa. Wipe it dry and store it.
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