It all sounded so funny when I initially came in here. Like when the people said – “always carry your Umbrella and a Jacket with you” and I laughed. Realization soon sucked deep inside after I tripped twice on slippery roads, got drenching wet a few times, and shivered in chilly breeze almost every that day I thought it’s going to be Sunny. Now, even I follow this horribly funny habit of checking weather almost every day. I religiously prepare and follow my plans based on the Weather and …. Errr !! I am talking about the weather again.. Sorry ladies, this Weather saga is never ending tale in England. Consider yourself luckier if you are living in some other part of the world really !
Coming back to the recipe for today, this Wheat Dosa was just a vague experiment out of necessity. Though my friend K had given a lot of tips for preparing instant Dosas before, I had forgotten all of them and didn’t apply any while I actually made this one. I was really feeling hungry and S was not at home, so fortunately I got a chance to make something only for my own poor self. Since he is the biggest sucker when it comes to South Indian food. I once made Idli for dinner and he actually, really asked for dinner after finishing off 3 plates full. He just doesn’t consider it a meal at all, “it’s just a snack” !!!…
So anyway, I found this real good opportunity to treat myself with a good Instant Dosa and I searched for some recipes online. I don’t remember now which recipe I adopted for this but it was definitely a keeper. The Dosa got ready in no time and it was such a satisfactory and filling meal when accomplished with Tomato Chutney and some Punjabi Daal aside ( I didn’t have Sambhar). So this north meets South Combo was a total hit for my self obsessed sessions and I am so looking forward for more such moments when I can cherish these special treats 😉
What you need ?
- 1 cup Wheat Flour – Atta
- 1 cup Rice flour
- 1/2 cup Semolina – Rava/Sooji
- 1 cup Yoghurt
- 2 cups of water – more if required
- Salt to taste
- 2 tsp red chili flakes – Or crushed dried red chili
- 1/4 cup fresh coriander leaves – chopped fine
- 1 tbsp Kasuri Methi – dried fenugreek leaves
- 1 large onion – chopped very fine
- 1 tbsp finely sliced ginger
- A pinch of Heeng – Asafoetida
- A pinch of Black Pepper – optional
How to make ?
- Mix flours, rava and yoghurt first with spatula well gradually and gently. Add all the spices, onion, ginger, coriander, Kasuri methi and stir gradually adding water
- Keep aside for 10-15 minutes, check seasoning and add more water if required.
- Heat a non-stick Tawa, spread some oil. Sprinkle some water on top and spread Dosa batter evenly in spiral shape, cook for 5-6 minutes on medium-low flame.
- Flip the side, and cook for another 2 minutes on low flame. Serve hot with Chutney
- When I make Dosas I always sprinkle the water after applying oil to the griddle, this way it uses very less oil and Dosas are cooked quickly with better crisp
- These Doas go very well with Coconut tomato Chutney or Sesame coconut Chutney
- You can experiment and add your own spices like Paprika, Thyme, Oregano etc into the batter and enjoy