My Cornmeal Dosa

Hello and it is a day right after Thanksgiving. Happy Thanksgiving to all and yet this post has nothing to do with Thanksgiving. This is another dosa recipe that is quick and tasty.

First the dry ingredients are 1/4 cup each of fine cornmeal. It can be either white or yellow, rice flour and sooji (farina), eno or baking soda, 1 pinch each of red chili powder, pink salt and turmeric. Give it a mix and add the wet stuff.

I added 2 tbs of plain desi yogurt, 1 1/2 cup of water to make the batter by adding a tiny bit of water and stirred as I went to make sure I got a lump free batter. I added 1 pinch of cilantro and stirred again.

For the seasoning I would add 1 tsp of either corn or coconut oil, 1 drop of mustard oil. 1 green chili deseeded and chopped only if you are not adding red chili powder, 1 pinch each of hing, mustard seeds, cumin seeds, 3 curry leaves. On high heat let the seeds crackle and pour this in to the dosa batter and stir and let sit for 5 minutes.

When I cooked them I turned the heat on to high and let a nonstick skillet turn hot. I took it off of the burner and sprayed it with cooking spray and applied 1 ladle full of dosa batter and coated the pan and placed it back on the stove.

I let it cook until it was brown around the sides and the top of the dosa was dry. The dosa is cooked on one side only just like injera. I turned the heat off and covered the pan for a few minutes allowing it to cool and therefore it is cooking the top side of the dosa as well too. I removed the lid and then I slided it on the plate with ease. The dosa didn’t stick. Repeat until all of the batter is gone.

This is great to eat with zeera aloo which are cumin flavored potatoes and achar too. You can also eat them with sambar or rasam too. Enjoy!!!!