Dosa is kind of a not-gaining-much-tummy-fat-but-still-having-outside-food indulgence to me, when hungry many times I have had 2 giant dosas at a time. Can you believe that?! Dosa is an almost ‘No Guilt’ pleasure for me and mostly this one dish I eat out with my family. Or occasionally even if I am making dosa at home, it’s the instant batter bought from the super market which does the hard-work.
Due to the lockdown across the world, life has taught us to take one step further every day in our capacity. I started this ‘healthy food blog’ and I am trying something or the other every week, to keep my food crave calm and satisfied; and this teaches me to share the nitty-gritty of my practical experience with you.
I actually had to go through few trial and error batches before I could find a simpler solution for the problem I was facing trying this recipe. I have to agree I couldn’t follow this recipe to it’s T! The runny watery batter wasn’t just working for me.
So to get A crispy, Thin But non-lacy (I couldn’t get that designer lacy texture) Dosa, below was what I did:
- Apart from the water, I mixed all other ingredients as per the proportions instructed by the chef. (Only I used Whole Wheat flour in place of plain flour)
- Water: I actually used half the water against what the chef has advised, i.e. around 2 cups of water.
- I did try with the runny batter at first, but it wasn’t coming together at all, forget getting to flip the Dosa! So I added little more wheat flour in the batter (depending on the thickness of the batter I was comfortable with, so the batter wasn’t completely water-thin but little thicker than that)
- So I used equal quantity of Whole wheat flour to the Rava (Semolina) & Rice Flour. That did the work for me.
- While making the Dosa, you have to be patient till the center of the dosa batter is turning brown on the tawa. Making a whole bunch of Dosa will take a lot of time, but once in a while it’s ok to try this recipe.
I did added all the ingredients for the chutney like Coconut, roasted Chana Dal (Split Chickpeas), green chilies, salt & I also added some roasted peanuts and little black pepper into the chutney. The taste of peanuts blended with coconut, makes the chutney little toasty, it’s gets into your taste-buds. So do use the the peanuts if it’s one of your favourite ingredient. And of course don’t forget the Tadka of mustard, chana Dal, I also used few Urad dal (Black gram lentils but white in colour), curry leaves & one whole red chili. That’s the icing for the Tadka.
DO share your feedback after you try it.. Happy Eating!!
Inspired by @Bharatzkitchen