Have it with…
The images in this post were so prehistoric. Upon revisiting this post this is the first thing I wanted to change. As a self-learned photographer, it has always been a trial and error for me. learning about light and the effects on photography makes me cringe when I see the image before. So as a part of Foodies redoing old post 25, I am replacing the images for slightly better ones here. Hope you like this lighter image.
For the batter
- 1.5 cups whole wheat flour
- .5 cup Raw rice flour
- salt to taste
- 2 cups buttermilk
- 2 cups drinking water
- 1 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp fresh ginger root grated
- 2 shallots finely chopped ( optional)
- 1 sprig curry leaves
- 1-3 chilli (we used the salt cured sundried one)
- 1/4 tsp fenugreek powder
- 1 pinch Asafoetida hing
- into a mixing bowl add the flours, salt and butter milk mix gently with a whisk.
- Add a cup of water and whisk well to a lumpless batter.
- If the batter is of pouring consistency ( honey like) set aside and move on with the tempering.
- If the batter is thick, add quarter cup of water at a time and whisk till you get a pouring consistency.
- In a small pan add the oil and add the mustard seeds, set on a low heat
- When the mustard splutters add, grated ginger, finely chopped shallots, curryleaves and chopped chilli.
- Saute for a minute till they all roast well and add the fenugreek powder and the asafoetida
- Eemove from heat. Cool for a minute and add to the batter
- Whisk the batter well again.
- Now set a flat seasoned flat pan ( tawa) on medium heat.
- Grease the pan with sesame seed oil or cooking oil.
- Pour in a ladle full of the prepared batter in the centre of the pan and with the same ladle spread the batter in a circular manner.
- Spary a bit of oil on the surface of the dosa being prepared
- As the dosa cooks it will lift off easily along the edges.
- Then flip over and cook the other side.
- Once both the sides are cooked ( had a golden colour) fold in half and serve with chutney or sambhar.