Recipes for Two Special Dosas-Wheat Dosa and Neeru Dosa
Dosa is a dish which is very much popular, especially in South India. It is the best choice for a heavy breakfast. There are quite a few varieties of dosa. Here, I would like to share two of the varieties which are not so commonly seen. They are: Wheat Dosa and Neeru Dosa.
Also called Godhuma dosa, this is a one of the nice varieties of dosa and serves as a good oil-free alternative to chapattis.
Wheat flour (Atta): 2 cups
Rice flour: 2 cups
Curds-1/2 cup (optional)
1. Mix the wheat flour, rice flour and curds with salt. Make a dosa batter and leave it for 5-10 minutes.
2. Add finely cut green chillies, ginger and curry leaves.
3. Heat oil and prepare some seasoning with mustard and chana dal. Add it to the batter and mix well.
4. Heat tawa and pour the dosa batter onto it after smearing oil. Cook for about 4-5 minutes till the dosas get a reddish tinge.
A slight variation in the preparation of this dosa, if planned in advance, would be to soak wheat and rice for 3-4 hours, grind it and leave it overnight for fermentation, before starting to prepare dosas.
This dosa, an ideal breakfast/snack dish, is unique to Dakshina Kannada. It is prepared mainly from rice flour and therefore, is pure white in colour.
Oil- 1 to 2 tsp
1. Soak rice in water for about 3-4 hours. Grind it to a fine liquefied paste, adding sufficient water.
2. Add salt, water and mix well to prepare the batter. Make sure that the batter is very thin.
3. Heat tawa on the stove and smear little oil. Take a small quantity of the batter and pour it evenly on all sides.
4. Cook on both sides for about 1-2 minutes. Remove and serve with coconut chutney.
Calories : 78( comparatively less, as the batter is made very thin)
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