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all-purpose flour (maida) - ½ cup
flour (atta) - ½ cup
chick peas flour (besan) - ½ cup
flour - ½ cup
(rawa) - ½ cup
- 1 cup
- 2 tbsp
- 1 tsp
green chilies - 3 to 4, finely chopped
- 1 cup, finely chopped
water - 2 cup
oil as required
salt to taste
How to Make Multi-Flour Dosa
Beat the curd till smooth and mix with water.
Combine all the flours with semolina.
Add the diluted curd and mix till it forms a smooth batter, free of lumps.
Add salt, grated coconut and more water if needed to make a batter moderately thick pouring batter (slightly thinner than conventional dosa batter).
Heat oil or ghee in a small fry pan and add mustard.
When they splutter, add curry leaves, green chilies and onion.
Fry till onion is light brown.
Add this mixture to the prepared batter.
Place a thick non-stick dosa tawa on fire and heat till the tawa is moderately hot.
Lower the flame and pour a ladle full (about ½ cup) batter on it.
Spread it as thinly as possible, with the base of the ladle.
Pour a tsp of oil all round the dosa.
Increase the flame.
When the underside is golden brown, pour another tsp of oil all over the top of dosa and turn it over to brown the other side. Serve hot with chutney.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.