Want to clarify to my dear non- Indian friends that Dosais are can be loosely and broadly defined as egg less crepes, solely based on how they are spread out on a pan and the consistency of the batter…
This past weekend was a time to experiment for two events that I wanted to send an entry to – First Akhila’s event Dish Starts With F and Priya of Mharro Rajasthan’s Flaxseed event. The net result was happy and dosais tasted good although I think I would try some things differently the next time I make them – Use less amaranth and perhaps add some sooji or cream of wheat…
¾ cup of Amaranth flour
¼ cup flaxseed powder
1cup of vermicelli /Semiya (dry roast until lightly browned)
½ cup of rice flour
½ cup of chappati atta or whole wheat flour
½ cream of rice
2 green chilies finely chopped
1 tsp of ginger powder
½ tsp of cumin seeds
¼ tsp of asafetida
Add water to the ingredients above to the consistency of Rava dosais
Heat the dosai pan , add some non-sticky spray and see the batter splutter and create craters like the rava dosai – don’t be discouraged if the first couple rip – mine did, which is why I was thinking of adding the cream of wheat to give the batter resistance to breakage.
Cook well on both sides using ½ tsp of olive oil
Serve crisp, brown with Molaga podi or chutney – As you can see I kept it simple!
Day two of my blogging marathon with Srivalli.
In it with me are: Divya, Harini, Jay, Kamalika, Ila, Padma Rekha Pavani Priya’s Recipes Suma Gandlur Vatsala Priya Vaasu Veena Krishnakumar
Sending this to Mharro Rajasthan’s Event