Kothumai mavu dosai (Wheat Dosai) - Preparation time 10 to 15 mins
We might get bored to eat same idli dosai daily so weekly once or once in 10 days we can try other dosai varieties. Already i have published kadalai mavu (Bengal gram flour) and kezhvargu mavu (Ragi) dosai in this blog. If you don't have flour for making idli dosai you can try this out. Initially it might be difficult but, don't worry we can always the flout consistency and bring out a nice thin dosai. During initial stage i will be afraid to try this because if it becomes thick and soft my husband won't eat it. Now after trying out i learnt how to adjust the flour and make dosai.
Note :- First try in small quantity i.e take a small measuring cup and use.
Ingredients:-
Wheat flour - 1 cup
Maida flour - 1 tbsp
Rice flour - 1/2 or 3/4 cup ( first add 1/2 cup if you want still thin we can always add the flour in later stage)
Salt - to taste
Onion - 1 (chopped to small cubes)
Ginger - 1 inch (chopped finely)
Chili - 1 (chopped finely)
Pepper - powder 1/2 tsp
Cumin seed - 1 tbsp
Curry leaves - 1 string chopped finely
Oil - 2 tbsp
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp
Preparation method:-
Heat a tawa with oil. Add mustard to splutter, urad dhal, onion, chili, little salt and fry till the onion is slightly cooked.
Transfer the cooked ingredients to a vessel. Now add the flour (wheat, maida and rice flour) mix well along with ginger, curry leaves, pepper, cumin, salt and with onion.
Add little water and make to paste so that we can avoid lumps. If you add all the water in beginning it will be difficult to get rid of lumps.
When the paste is fine add water to make batter consistency. This batter should be little more thin than normal dosai batter.
Heat dosai tawa and pour the batter in the circle form. Remember you have to pour batter from outer part (you cannot pour the batter like normal dosai in middle and spread the flour to big circle) of circle and fill the inner part with little more batter.
More holes will be present which will make the dosai cook well. Pour little oil round. When it starts browning the dosai carefully and roast other side also.
This will be very tasty. If you want it to be little more crispy slight increase the rice flour.
Try it out. If didn't come well don't worry adjust the batter consistency or flour and try again. Surely you will become an expert in making crispy wheat dosai.
We might get bored to eat same idli dosai daily so weekly once or once in 10 days we can try other dosai varieties. Already i have published kadalai mavu (Bengal gram flour) and kezhvargu mavu (Ragi) dosai in this blog. If you don't have flour for making idli dosai you can try this out. Initially it might be difficult but, don't worry we can always the flout consistency and bring out a nice thin dosai. During initial stage i will be afraid to try this because if it becomes thick and soft my husband won't eat it. Now after trying out i learnt how to adjust the flour and make dosai.
Note :- First try in small quantity i.e take a small measuring cup and use.
Ingredients:-
Wheat flour - 1 cup
Maida flour - 1 tbsp
Rice flour - 1/2 or 3/4 cup ( first add 1/2 cup if you want still thin we can always add the flour in later stage)
Salt - to taste
Onion - 1 (chopped to small cubes)
Ginger - 1 inch (chopped finely)
Chili - 1 (chopped finely)
Pepper - powder 1/2 tsp
Cumin seed - 1 tbsp
Curry leaves - 1 string chopped finely
Oil - 2 tbsp
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp
Preparation method:-
Heat a tawa with oil. Add mustard to splutter, urad dhal, onion, chili, little salt and fry till the onion is slightly cooked.
Transfer the cooked ingredients to a vessel. Now add the flour (wheat, maida and rice flour) mix well along with ginger, curry leaves, pepper, cumin, salt and with onion.
Add little water and make to paste so that we can avoid lumps. If you add all the water in beginning it will be difficult to get rid of lumps.
When the paste is fine add water to make batter consistency. This batter should be little more thin than normal dosai batter.
Heat dosai tawa and pour the batter in the circle form. Remember you have to pour batter from outer part (you cannot pour the batter like normal dosai in middle and spread the flour to big circle) of circle and fill the inner part with little more batter.
More holes will be present which will make the dosai cook well. Pour little oil round. When it starts browning the dosai carefully and roast other side also.
This will be very tasty. If you want it to be little more crispy slight increase the rice flour.
Try it out. If didn't come well don't worry adjust the batter consistency or flour and try again. Surely you will become an expert in making crispy wheat dosai.
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