This is my post for RM2-Day 7. This is one of the quickest dosa that can be made when you are craving for dosa or running out of time for early morning breakfast. I used to make it often when my fil was visiting us as most of the time I get up a bit late (I am no morning person;-) ] . I should say I learned to make it from fil as he used to tell how to make the proper batter. When you try pouring the batter with a ladle, the batter should not be too thick or runny, the correct term for the proper batter is, it should be just 'free flowing' . To make it free flowing I used to grind the wheat flour with some water (approx) for 10 seconds. Check for the consistency, if needed add more water, else add more flour :) [that is if the batter becomes too runny.
Wheat flour (I used the slightly rose colored wheat flour) - 1 cup
Coriander leaves - chopped finely
Green chillies-minced finely
Curry leaves-2-3 (optional as its become really expensive these days in Indian stores)
Make a free-flowing batter by mixing all the ingredients except the last two in a blender or mixie for about 10 seconds. You can check the consistency by using a ladle used to spread the dosa on the tawa. Just repeatedly keep pouring the batter using the ladle, if you feel its free-flowing (means its neither too thick nor too runny), then that's the correct consistency. Add the coriander and green chillies and mix well. Make dosas as you would make regular dosas. I don't add oil to mine as I use a non-stick tawa, and I also noticed that adding oil spoils wheat dosa. When I spray oil on my wheat dosa, the oil just floats on the dosa when its done, as if the dosas just ignored the presence of oil :-) , its not like spreading oil on other regular dosas. I don't know how many agree to my observation. If I am wrong I am open to more information about this. I served mine with coconut chutney which is my favorite with all dosas :)
Want to see what my other marathon buddies are doing? Check their blogs: