Not all dosas are from the south! Here is a quick and easy dosa from maharashtrian cuisine. The batter for methi ghavan is made by just mixing together rice flour, methi leaves and spices, and there is no soaking or fermentation involved.
|Rice flour||1 Cup (16 tbs) (chawal ka atta)|
|Finely chopped fenugreek leaves||1/4 Cup (4 tbs) (methi)|
|Finely chopped green chillies||1 Teaspoon|
|Grated ginger||1/2 Teaspoon (adrak)|
|Cumin seeds||1 Teaspoon (jeera)|
|Tumeric powder||1/4 Teaspoon (haldi)|
|Oil||1 Teaspoon (plus extra for greasing and cooking)|
1. Combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency.
2. Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil.
3. Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5) diameter circle.
4. Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides.
5. Repeat with the remaining batter to make more 11 ghavans.
6. Serve immediately.