DISH NAME : CRISPY WHEAT & RICE FLOUR DOSA

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Description

Usual wheat dosa os made with only wheat flour, but in this recipe rice flour is added and the technik of dosa making also varies from the usual one.

Note

1) Any fine rice flour will do.
2) I used water 3 times the amount of both the flours combined. It may vary slightly, depending on different brands, so don't pour the whole water at one go. Batter should be as thin as milk with the least fat.
3) When pouring batter, the griddle or pan should be very hot or you will not get holes in dosa.
4) Defnitely stir each time you take batter for pouring.
5) Batter is always poured from outside to inside. Then fill in bigger gaps, if any. There would be holes in the dosa, so do not fill all the holes. Fill only those gaps where dosa is not interconnected.
6) If dosa sticks to pan, put off fire. Drizzle a few drops of oil and rub the pan with a half cut onion.

Method

1) Mix all the ingredients together, except oil and water.
2) Gradually add water. You may not require the entire qty of water. Batter should be as loose as the thinnest milk available. Keep aside for about 20 minutes.
3) Heat a pan/ griddle. Let it become very hot. Reduce hot slightly, pour a ladle of batter (do not forget to stir batter), from the outside of the pan and then going to the insides. Batter cannot be spread like regular dosas. Then fill in the bigger gaps. There will be holes in the dosa, but it would be interconnected.
4) When half cooked, pour oil on the sides and top of dosa. This dosa will take longer to cook. Once bottom starts to brown and corners start lifting up, flip dosa and cook the other side. when cooked, remove.

Serving Suggestions

Serve hot with coconut chutney.