Maida - 3 Cups
Grated Coconut - 1 Cup
Green Chilly - 3-4
Ginger - 1" Piece
Sugar - 2tbsp
Salt - as per taste
fOil / Ghee
Mustard Seeds - 1 tbsp
Curry Leaves - 6-7
Rice flour - 1 1/2 cups
Maida Dosai Recipe
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter.
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Mix maida:rice four in the ratio 2:1.
Add about 2 tsp of ava.Add water and mix.
Let it be more thin than normal dosai.
To this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp).
Add some splattered mustard seeds.
Make dosas as described previously but make the dosas more thick.
The same procedure can be followed with wheat flour instead of maida.