Maida Dosa

Recipe by

Ramya

Total Time:
15-30 minutes

Serves: 2

Nutrition facts:

240 calories, 9 grams fat

Category: Vegetarian Recipe

Course: Breakfast Recipe

Cuisine: Indian Recipe

Technique: Shallow-Fried Recipe

Difficulty: Medium

Maida Dosa is a great spin on your regular dosa, and can be eaten for all meals with sabzi, sambar and chutney as well.

To make the maida dosa batter, mix the maida with water, and make sure that the mixture has no lumps as well as that it has the consistency of the normal dosa batter. Temper the batter with mustard seeds and chopped green chillies and add it to the batter to mix it well.

Heat up the griddle to make the dosa. Pour out the batter and since the maida is sticky, you will need to pour the batter and form a circle, starting from the outside and gradually working towards the centre. Add oil along the dosa rims and a little on the top to help cook it. Cook both sides until one side is golden-brown. Serve hot with chilli chutney or sambar.

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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Ingredients

4 - green chilli (Hari mirch)
2 cups - Maida
1 tsp - Mustard seeds (Rai)

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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