ReshKitchen

Wheat Dosai

This is ready to eat Dosa. It need not be fermented.We can have it either with chutney or sambar.

Coursebreakfast
Cuisinesouth indian

Servings	Prep Time
4 people	20minutes

Cook Time	Passive Time
20minutes	30-40minutes for resting

Servings	Prep Time
4 people	20minutes

Cook Time	Passive Time
20minutes	30-40minutes for resting

Ingredients

1cup Wheat flour
2cups rice flour
1/2tsp finely chopped ginger
1 green chilli
3cups wateradd extra water if needed

To Temper

1tsp Mustard Seeds
1tsp Jeera Seeds
1 tsp Black peppe
1/2tsp Hing
1tsp Oil
8 Cashewnutsbroken into pieces
Few Curryleaves

Instructions

Mix wheat flour and rice flour by adding water. I prefer mixing it with hand since it is easier to make it lump free. If you are using a ladle make sure the batter is smooth and runny
Heat 1/2 tsp of oil in dosai tawa and once its hot add cumin seeds,black pepper,mustard seeds. Let them splutter. Then add chopped ginger,curry leaves,green chilli pieces
Saute it for minute and mix the seasoning with the dosai batter. Pour a ladle full of batter on sizzling hot tawa.
Drizzle little oil, turn the flame to medium and once the sides started turning brown colour, flip dosai
Wait for few seconds so that the other side gets cooked too..
Once you can see that crunchy goldent color dosai you can remove from the tawa and serve it with Chutney/Sambar of your choice

Coriander Thogayal

Heat a tbsp Oil. Add 1 tbsp Urad Dal/Ulundhu, 1 tbsp Channa Dal. Saute until they are golden brown
Add one dried red chilli, a pinch of tamarind, 1 cup fresh coriander leaves, 1/4 cup grated coconut
Add salt and hing. Saute everything together for 2-3 minutes.
Grind it to a smooth paste by adding water. You can add more water and eat it like Chutney too 🙂

Recipe Notes

Notes :

– Drizzle little oil, use a kitchen towel/tissue paper wipe the surface of dosai tawa. You can repeat this after preparing 2-3 dosai

– This ensures the batter doesnt get stuck to the tawa and also to give an even brown color to dosai

– The tawa should be hot when you pour the batter. Also while pouring batter make sure you hold the a ladle slightly higher than the tawa.. You should hear sizzling sound when the batter hits the dosai kal

– As soon as you pour oil around the dosa turn the flame to medium and wait until the batter is cooked. It takes a little longer than our regular dosai.

– Once the dosai is cooked turn the flame back to high and pour batter foe next one. This managing temperature of the Dosai Tawa is important to get lacy, crispy dosai