Ingredients:
- Wheat flour – 3 cups
- Onions – 1 (finely chopped)
- Green chillies – 2 (finely chopped)
- Mustard seeds – 1/2 tsp
- Split urad dal – 1/2 tsp
- Rice flour – 1/2 cup
- Cumin seeds – 1 tsp
- Curry leaves – a few
- Oil -2 tbsp
- Salt to taste
Method:
Mix the wheat flour with some water and stir well so as to remove all lumps and make a smooth batter. The batter should be slightly watery and not very thick. Add salt to this and mix well.
Heat oil in a pan, splutter mustard seeds, add urad dal, cumin seeds, curry leaves, and then the chopped onions and green chillies and saute for a while. Add this to the flour batter. Mix well. Can also add in coriander leaves for extra flavour.
Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter into a wider area so as to make a thin crispy dosa. Because the batter for wheat and maida dosas are slightly watery, it works well if you pour the batter from the outside and work to cover the interior of the dosa. Pour a little oil on the sides to make it crispy. Once cooked and crispy brown on one side, turn over and allow to cook on the other side.
This is a quick and easy breakfast and supplement for idlis/dosas. Can be served with all chutneys or sambhar. Note: can add in some dosa batter along with this for consistency if needed.
