What happens when a Dosa craving strikes when you dont have the fermented batter? This kind of same day unfermented type of instant dosas takes shape. Its just been a while since I made Sanna Polo, so while I thought that I would make the batter only with rice , coconut and spices, once the batter was formed and I made one dosa out of it, I regretted the little amount of rice I had soaked , because the dosas were tasting heavenly with that slight aroma of drizzled coconut oil ....The amount of batter was just too less for the three of us dosa lovers ;) , so I decided to increase the content by adding something that would not alter the taste entirely. I had this organic Buckwheat and whole wheat pancake mix in my pantry, and quickly read the contents, it even had soymilk solids, and some other goodies, so I decided to add just a little close to 1/2 cup of it to the batter and I must say, that not only helped with the content without altering the taste, it even helped spreading the batter thin !which I iam not able to do usually with sanna polo batter.
To be ground:
3/4 cup grated coconut
2 to 3 green or dry red chillies
1 teaspoon tamarind pulp concentrate
1 teaspoon hing
Around 1/4 to 1/2 cup water (it's important that while grinding the batter needs to be medium thick than regular dosa or pancake batter , also less water is critical in getting the rice ground to a cornmeal consistency)
To be added to ground batter:A little less than 1/2 cup any kind of Multigrain pancake mix . Make sure nothing with maida or all purpose flour is added. That defeats the purpose of making a dish healthier.
1- 2cups assorted chopped soinach leaves. I used a combination of regular spinach leaves and mint.
How I made:First grind coconut, chillies, salt, tamarind, hing to a fine paste. Then add rice. Grind to cornmeal consistency.
To this ground batter add pancake mix and around 1/2 cup water, stir to combine well.
Then check for seasoning. Add leaves.
Make dosas by spreading a ladle full if batter on a medium heat dosa pan, drizzle some coconut oil around edges. Cook at medium high heat, then when edges seem cooked, lower fire to low and flip the dosa and cook for another minute. Serve hot with sambar/chutney.