This dosa is a quick fix healthy breakfast option. This is a non fermented variety of dosa. Buttermilk adds a distinct aroma to the dosa.
- Preparation time 15 minutes
- Making Dosas - 20 minutes
- Serves 3 medium dosas for 4 persons
- Rice flour - 2 cups
- Chiroti soji - 1 cup
- Buttermilk - 11/2 cup
- Water -1 1/2 cup
- Carrot - 1 big
- Capsicum - 1 big
- Onion - 1 big
- Coriander - 5 sprigs
- Ginger - 2 inches
- Kasuri methi - 2 table spoons
- Salt to taste
- Oil/ghee - to drizzle on the dosa
- Mix the flours, salt and buttermilk together. Take care to see that no lumps are formed. Add finely chopped carrots, capsicum, onion, coriander, ginger and kasuri methi and mix well. Leave it aside for 10 minutes. Add water if required. (Juices from the vegetables and onion will thin down the batter).
- Heat a griddle on medium flame, check for the heat and start making dosas. After spreading the batter drizzle oil/ghee and roast the dosa till golden and flip. Leave it for 1/2 a minute and remove. Serve hot with butter/ghee/molaga podi/chutney podi/chutney.
Tips
- Cabbage, braccoli, cauliflower, yellow and red peppers can be added.
- You can add greens also
- Heat should be controlled. No smoke from the griddle.
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