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2 cups -
1 tsp -
How to Make Maida Dosa
Mix maida with water, ensuring no lumps are formed.
The batter should be of the consistency of normal dosa batter.
Temper some chopped green chillies and mustard seeds (rai). The chillies should turn light green.
Then add the tadka with the batter and mix well.
To make the dosa, heat a tawa and pour out the batter. (As the maida is sticky you cannot make dosas in the normal manner.
You will need to pour the batter and form a circle, starting from the outside and gradually working towards the centre.)
The slope of the tawa will help the batter to flow in.
Fill in the empty spaces if any between the dosa immediately.
Drip oil inside and along the rim of the dosa. When the dosa changes colour flip it and pour more oil.
When it turns further brown remove it.
Serve hot with sambar, sauce or South Indian chilli chutney.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.