Author: Jain Recipes Category: Breakfast, Dinner Cuisine: Indian
Yields: 12 Serving
Difficulty: Medium
Soaking Time :30 Min
Prep Time: 10 mins
Cook Time: 30 Mins
Total Time: 1 Hour Ten Minute
Ingredients
1 cup whole wheat flour (gehun ka atta)
1/4 cup urad dal (split black lentil) flour
salt to taste
1/2 tsp oil 1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
5 curry leaves (kadi patta)
1 tsp finely chopped green chillies
1 1/2 tsp oil for cooking
For Serving
Sambhar
Instruction
Step 1 Combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes.
Step 2 For the tempering, heat the oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Pour this tempering over the batter and mix well
Step 3 Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.
Step 4 Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle.
Step 5. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
Step 6. Repeat steps 3 to 5 to make 11 more dosas.
Step 7. Serve immediately with sambhar.
