Tuesday, 15 November 2011

Wheat Dosa

Recipe of Wheat Dosa is adapted with a few variations from Meenashi Ammal book - Samaithu Par (Cook and See is the name of the English version of the book). If you have not seen this book and are interested in basics of Tamil cooking, would highly recommend it. It comes in 3 parts. It has a lot of basic dishes, all tiffin items, snacks, sweets, pickles - you name it and it will be there in it.


Wheat Flour 1 cup
Rice Flour 1 cup

For Tempering
Channa Dal (this is not part of usual recipe and I once added it by accident. we all love it in the dosa)
Jeera 1 tsp
Hing - little
finely chopped green chillies, curry leaf, ginger

Oil for preparing dosa

Method of Preparation

1. Mix Wheat and Rice flour along with some salt with enough water to make a batter. The batter should slightly on the watery side. Let it sit for 30 min

2. Heat oil in a kadai and add the channa dal. When it starts to brown, add Jeera, chillies, ginger, curry leaf and hing. When it sizzles, switch off.

3. Once cooled, add the tempering to the batter.

4. Prepare like normal dosa. Spread on the pan and cook on one side. Add some oil to it.

5. Turn over and cook the other side

6. Serve with chutney and molaga podi. My mom always used to make Tomato-Onion Chutney (See recipe link here) to go with it. That's my favourite combination for this.

If you like this, also try the Sweet Wheat Dosa recipe in my blog

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