For the final day of instant dosa varieties in Cooking Carnival is mixed flour dosa.It can be called as multi grain dosa too.We call this dosa as karachamaavu dosa,as flour is mixed and made into dosa.
Nowadays mixed grain or multi grain flour is available in market to make the work easier.But I don't get those mix here,so I make with the flours available and make dosa.
Coming to the recipe I have used ragi,jowar and sorghum flour along with wheat,rice flour.One can modify the recipe according to the availability of the flours.Sometimes I add a cup of fermented dosa batter,along with the flours.Here I have used small quantity of rice flour,but for a crispier version it can be increased.Let's move on to the recipe......
Basic InformationPreparation time 20 minutes
Soaking time 10 minutes
Cooking time 3-4 minutes/dosa
Makes 6-7 dosas
Ingredients
Ingredient | Quantity |
|---|---|
Wheat flour/gothumai maavu | 1/2 cup |
Rice flour/arisi maavu | 1/2 cup |
Semolina/rava | 2 tbs |
Finger millet flour/raagi maavu | 1/4 cup |
Pearl millet flour/kambu maavu | 1/4 cup |
Sorghum flour/chola maavu | 1/4 cup |
Chick pea flour/kadala maavu/besan | 2 tbs |
Green chilly/pachamilagai | 1-2(finely chopped) |
Onion(finely chopped) | 4-5 tbs |
Curry leaves/karivepillai | few leaves(roughly chopped) |
Salt | 1 tsp |
Coriander leaves | 2 tbs(finely chopped) |
Water | 2.5-3 cups |
Oil | as needed to cook dosa |
Method
- Take all the flours and fine rava in a mixing bowl.To this add the salt,chopped onion,green chilly,curry leaves and coriander leaves.Mix it well with water and the batter should be thinner than the regular dosa batter.Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter in a circular motion from outside to inside.
- Fill the gaps with the batter.Increase the flame and cook it for a minute.Now drizzle a tsp of oil and cook it till the edges turn brown.Reduce the flame and let the dosa gets crisp, remove it from the pan. If needed flip it and cook it for another minute and remove it.
- Serve it with coconut chutney and spicy chutney.
- Do the trial with the first dosa,accordingly adjust the consistency of the water.If the batter is too thin or thick the dosa won't comes out nice.
- Mix the batter completely before making each dosa as it tends to settle in the bottom.
- Drizzle the oil to the dosa once the batter is cooked otherwise it will take a long time to cook and be generous with oil to get a crispy dosa.
- Rice flour can be increased up to 3/4 cup to get a crispy version.
- Cook it in a medium flame to get a nice golden color.
Enjoy.....................
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