|Rice flour||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Chick pea flour||1 Cup (16 tbs)|
|Wheat flour||1 Cup (16 tbs)|
|Jowar flour/Corn flour||1 Cup (16 tbs)|
|Yogurt||1 Cup (16 tbs), beaten|
|Bishops weed||1 Teaspoon|
|Fresh coriander||1 Tablespoon, chopped|
|Green chilies||2 , finely chopped (Adjust Quantity As Per Taste)|
|Butter||100 Gram (Homemade)|
Mix all the flour together in a large bowl and add 4 cups of water.
Keep adding water, a little at a time, to get a dropping consistency.
Make sure no lumps remain.
Add the rest of the ingredients ana mix well again.
Check the taste, adjust seasoning and if you nave the time leave this batter in the sun or in any warm corner of your kitchen for 15 minutes.
If you are pressed for time you can go right ahead and prepare the dosas.
Heat a griddle.
To check whether it is hot enough splash a few drops of water on it.
If the griddle hisses it is ready.
If not, wait for a couple of minutes more and repeat.
Drop a ladleful of the hatter on the hot griddle and using the back of the ladle spread the batter as thin as possible in a circular motion so that you have a nice and round dosa.
If you are using a non stick griddle you will not need any oil.
But if not, you will need to drizzle a few drops of oil around the edges and the centre of the dosa.
Turn over the dosa when you find the edges brownea and it slips easily onto the spatula.
When, still hot.
Dot with a blob of homemade butter.
Serve with any dry chutney powder mixed in yogurt.