dosa batter to even consistency without lumps. This improves the even spreading of dosa.Take care to mix the
Add seasoning as detailed below; while making this dosa. This will add a special flavor to the dosa.
Consume the dosa when it is hot / warm. Once cold, this won't be tasty).
1 cup ( 300 g ) whole wheat atta ( whole wheat flour - Aashirwad / Pillsbury / Annapoorna )
350 - 370 ml water for mixing ( adjust water as per wheat flour - some need more / less)
1/2 teaspoon salt
3 teaspoon oil / ghee
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves
Heat oil in a pan. Add mustard seeds. When they splutter add jeera leaves and curry leaves. Saute for 1- 2 minutes. Keep aside.
For Dosa / Polo batter:
Mix atta and salt. Add water to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick - one can use mixer also to mix the atta and water to make it smooth). Add the prepared seasoning to this batter. Mix well. Keep aside for half an hour ( if in a hurry, one can proceed to make the dosa straight away).
Dosa / Polo Preparation:
Heat dosa tawa. Apply little oil and pour one ladleful ( 120 ml ) of batter so that it spreads in a thin , even layer. Sprinkle little oil / ghee if required.
Cover with a lid and cook on a medium heat till the upper crest is cooked.
Take the lid off and remove the dosa from tawa carefully with a flat spatula.
Flip over dosa and cook the other side / till golden color and light brown spots. Once cooked, remove the dosa.
Prepare dosa from the remaining batter in a similar way. Serve hot with coconut chutney / tomato chutney/ sambar / humman.
Dehydrated Mango Pulp / Bar available @ leading supermarkets
Must try ....