Ingredients
- 2 cups rava
- 1/2 cup rice flour
- 1/2 cup wheat flour (or all-purpose flour)
- Salt to taste
- Water as required
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 8-10 curry leaves
- 3-4 fresh green chillies, finely minced (according to taste)
- 2 tsp oil
- 1/4 tsp asafoetida powder (optional)
- Use only as much water as required to make a pouring batter from the flours and salt. Set aside.
- Heat the oil in a small pan and add the ingredients for tempering. Cover the pan and let the mustard seeds pop.
- Pour the tempering on the batter and stir well.
- To make the dosas, heat a non-stick tava and spread a couple of ladlefuls of batter in a swirling motion, trying to keep the dosa as thin as possible.
- Cook on medium heat till the top dries out and the bottom part is golden, then carefully lift with a spatula and turn it over.
- Let this side cook till the dosa becomes stiff. (It will soften as it cools.)
- Serve hot with chutney and sambar.
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