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Maida
Dosai
Maida
- 3 Cups
Grated Coconut - 1 Cup
Green Chilly - 3-4
Ginger - 1" Piece
Sugar - 2tbsp
Salt - as per taste
fOil / Ghee
Mustard Seeds - 1 tbsp
Curry Leaves - 6-7
Rice flour - 1 1/2 cups
Wash
the rices and dal together. Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight. Rewash the rice by draining
the water 2-3 times. Grind to a paste. Rawa -like grains should
be felt in the batter. Add soda bicarb and salt and mix well. Keep
aside in a warm place for 8-10 hours. Beat the curds well.
Add
to the batter, add more water if required. The consistency of the
batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well. Pour a spoonful of
batter in the centre, spreadwith the back of the spoon to a thin
round.
Mix maida:rice four in the ratio 2:1. Add about 2 tsp of ava.Add
water and mix. Let it be more thin than normal dosai.To this add
chopped green chillies, few cumin seeds, salt to taste(about 1 tsp).
Add some splattered mustard seeds. Make dosas
as described previously but make the dosas more thick. The same
procedure can be followed with wheat flour instead of maida.
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