As a south Indian it is very difficult for me to ask my clients to give up their favorite idli and dosa. Idli and dosa batters are usually fermented and this can increase heat content in our body. Try this alternative instant dosa instead and let me know how it is
Ingredients
- Rice Flour–2 cups
- Carom seeds (Ajwain)—1/2 tsp
- cumin seeds–1/2tsp
- Cilantro–finely chopped
- Cumin powder–1/2tsp
- Coriander powder–1/2 tsp
- Ghee–as required
- Salt–to taste
Method
Mix 2 cups of rice flour in 3 cups of water and add all the above spices along with cilantro. Mix well so that there are no lumps, you can even use a hand blender so that the batter comes out very smooth. Take a flat, wide griddle/Tava and place it on the stove, slightly brush the griddle with ghee and when the griddle is hot enough, use a soup ladle and pour a ladle full on to the hot griddle (remember you can’t spread this dosa like the normal—you can only pour). Drizzle a little more ghee around the dosa. Cover this with a lid and let it cook for 3 min. Now turn it over with a spatula, cook again for another 1 min and serve hot.