Ingredients

• 1 cup - whole wheat flour(gehum ka atta)
• 1 cup - rice flour
• 1 cup - curd
• 1.75 cups - water
• 1/2 tsp - salt
• 1 tbsp - oil
• 1 tsp - mustard seeds
• 1/2 tsp - jeera (cumin seeds)
• 1 - onion, thinly sliced
• 2 tbsp - coriander leaves, chopped

How to Make Ganga Jamuna Dosa

• Ganga jamuna dosa:
• In a bowl, mix whole wheat, rice flour, curd and 1.5 cups of water.
• Mix well and make a smooth batter of pouring consistency, without any lumps (like dosa batter).
• Add 1/4 cup extra water, if required. Cover and keep aside, for 4 hours.
• For the seasoning:
• Heat oil in a pan on a medium heat. Add mustard seeds. When they crackle, add jeera and saute on a low heat, for 1 minute.
• Add thinly sliced onion and fry, till golden colour. Switch off the heat.
• Finally, mix with chopped coriander leaves. Pour this seasoning over dosa batter.
• Preparation of dosa:
• Heat a dosa tawa/griddle on medium heat. Sprinkle little oil.
• Pour a ladleful ( approximately 120 ml ) of the batter, onto it.
• Spread it evenly by 2- 3 circular rotations, using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.
• Allow to cook for about 1 minute, then turn the other side and cook again for 30 - 40 seconds, until done or golden colour.
• Carefully remove it with a flat spatula and serve hot with chutney / pickle / sambar.
• Recipe Courtesy: Niya's World