• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Multi flour dosa

1/2 cup all purpose flour (maida)
1/2 cup whole wheat flour (atta)
1/2 cup chick peas flour (besan)
1/2 cup rice flour
1/2 cup semolina (rawa)
1 cup finely grated coconut
2 tbsp oil or ghee
1/2 tsp mustard seeds
a few curry leaves chopped
5 green chillies finely chopped
1 cup onion, finely chopped
2 cups water
oil as required
salt to taste
Directions
Beat the curds till smooth and mix with water.
Combine all the flours with semolina.
Add the diluted curds and mix until it forms a smooth batter, free of lumps.
Add salt, grated coconut and more water if needed to make a batter moderately thick pouring batter.
Heat oil or ghee in a small fry pan and add mustard.
Once they splutter, add curry leaves, green chillies and onion.
Once the onions are light brown add this mixture to the prepared batter.
Place a thick non stick dosa tawa on cooker and heat until the tawa is moderately hot.
Lower the flame and pour a ladle full (about 1/2 cup) batter on it.
Spread it as thinly as possible, with the base of the ladle.
Pour a tsp of oil all round the dosa.
Increase the flame.
When the underside is golden brown, pour another tsp of oil all over the top of dosa and turn it over to brown the other side.