How to make Dosa Varieties without the Dosa Batter
- 1 cup Whole Wheat Flour
- ¼ cup Rice Flour
- 1 tsp Mustard Seeds
- 1 tsp Jeera or Cumin
- 8-10 Curry Leaves
- 1 tsp Red Chilli Powder
- 1 Finely Chopped Green Chili
- A pinch of asafetida
- Cooking OIl
- Water
- Salt to Taste
- To a large mixing bowl, add the whole wheat flour and the rice flour. Add the red chilli powder, asafoetida and cooking soda
- Add water to this while constantly stirring it to avoid any lumps
- The batter should be in pouring consistency and not too thick or watery.
- Once you are happy with the consistency, add the tempering of mustard seeds, cumin, chopped green chilies and curry leaves to the batter. Add salt and give it a good mix. Your wheat dosa batter is ready.
- Heat a non-stick tawa or a flat skillet. After the tawa is sufficiently hot, pour a ladleful batter on the tawa at the centre. Turn the flame to low
- Starting from the centre, spread the batter to the edges in a circular motion.
- Drizzle a teaspoon or two of cooking oil on top of the dosa. Turn the flame to high
- Cook the dosa on both sides till it becomes golden brown and crisp
- Serve Wheat Dosa with spicy tomato chutney or coriander chutney
Maida Dosa
An instant dosa variety that is a favorite of many. The reason is the crispy, light and fluffy texture that it has. This was one of the favourite dosas of Appa, my father. Personally, I don’t prefer this variety because of Maida – making it no nutrition, but all taste and flavour variety. It is a great dosa variant occasionally. And yes, this dosa takes a lot of skill to make the crispy Maida dosa.
MAIDA DOSA | ALL PURPOSE FLOUR DOSA
Made of maida, this is a great take on the traditional batter-based dosa. Crispy and instantly made, this dosa is a must-try.
- 1 cup Maida or All-Purpose Flour
- ½ cup Rice Flour
- 1 tsp Mustard Seeds
- 1 tsp Jeera or Cumin
- Few Curry Leaves
- Cooking Oil
- Water
- Salt to Taste
- In a mixing bowl, add the Maida or All Purpose Flour and the rice flour.
- Add water slowly to make batter without lumps. Make sure the batter is not too thick or too watery.
- Add salt and mix well
- To this, add the tempering of mustard seeds, jeera, green chilli and curry leaves.
- Heat tawa or a flat skillet. Once hot, pour a ladleful of batter from a height on to the tawa (just like you would for rava dosa). You will get a speckled appearance of the dosa. Make sure the dosa doesn’t have too many gaping holes -else the dosa is likely to come apart while overturning.
- Drizzle a teaspoon of oil on the dosa now. Cook it to golden brown on both sides. Depending on how you like it, you can make the dosa crisp or soft.
- Serve Maida Dosa hot with chutney of your choice – tomato, onion or coriander. Coconut Chutney is usually not the preferred accompaniment to the Maida Dosa.