Delicious Wheat Dosa with Special Dal Chutney
|Wheat flour||2 Cup (32 tbs)|
|Rice flour||1⁄2 Cup (8 tbs)|
|Finely grated coconut||4 Tablespoon|
|Water||3 Cup (48 tbs)|
|Oil||4 Tablespoon (Use 1 Tablespoon For Tempering, Adjust Quantity As Needed For Frying)|
|Black mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Chana dal||3⁄4 Cup (12 tbs), soaked for 3 hours (Chickpea)|
|Lemon juice||2 Tablespoon|
Mix wheat and rice flour, along with coconut and salt.
Add water to make a smooth blend. There should be no lumps in it.
Blend it until fluffy.
To make seasoning, heat oil and add asofetida, mustard and cumin seeds.
Add this seasoning to batter.
To make chutney grind all the ingredients and make chutney.
To season the chutney, heat oil crackle mustard and cumin seeds and other ingredients for seasoning.
Now add this to the dal chutney.
To make dosa, the consistency of the batter should be much like pancake.
Heat a tawa and grease ut a bit. Spread the batter, cover it and let it brown lightly from both sides.
Once done serve it with dal chutney.