MAIDA DOSA

'Maida dosa' - again from South India - is a cousin of 'wheat dosa'. One more 'almost-instant' dosa variety - you have to make the batter and set it aside for at least 20 minutes. But make sure to eat it hot - to enjoy its taste.

 

 

Makes about 10 dosas

Ingredients –

Maida (all purpose flour) – 1 ½ cups

Rava – ½ cup

Water – nearly 2 cups

Salt to taste

Yogurt – 1 tbsp (whisked)

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Whole red chilli pieces – 2-3

Green chilli – 1 – chopped fine

Oil

Method –

Take nearly 2 cups of water in a bowl.

Add 1 ½ cups of maida, ½ cup of rava, salt and whisked yogurt.

Mix it well without any lumps.

Set it aside for at least 20 minutes.

Heat 1 tsp oil in a small pan and add mustard seeds, urad dal and red chilli pieces. When they splutter, add chopped green chilli and pour it into the dosa batter. Mix well.

Add water if necessary to make a fairly thin batter.

Heat a tava. Make dosa with the batter. Add ½ tsp oil.

After a minute, flip it over, lower the heat and add ½ tsp oil.

Remove after a minute.

Serve hot with coconut chutney / spiced chutney powder. 
 © Copyright 2011. Brinda Balasubramonian.