Jul 2, 2013

Ganga Jamuna Dosa (no added urad dal)

Ganga  Jamuna Dosa  (no added urad dal) – Tasty dosas, best with coconut chutney, tomato chutney, pickle , sambar ..

Makes: 6 dosas


Please use same measuring cup to measure whole wheat, rice flour, curd and water. Here I used Indian standard measuring cup of 100 ml / 8 pz capacity.

1 cup whole wheat (gehum ka atta)

1 cup rice flour

1 cup curd

1 ½ cup + ¼ cup water

½ teaspoon salt


In a bowl, mix whole wheat, rice flour, curd and  1 ½ cups of water. Mix well and make a batter of pouring consistency and without any lumps / smooth batter (like dosa batter). Add ¼ cup extra water if required. Cover and keep aside for 4 hours.

For the seasoning:


1 tablespoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

1 onion, thinly sliced

2 tablespoon chopped coriander leaves


Heat oil in a pan on a medium heat.  Add mustard seeds. When they crackle, add jeera  and sauté on a low heat for 1 minute. Add thinly sliced onion and fry till golden color. Switch off the heat. Finally mix with chopped coriander leaves. Pour this seasoning over dosa batter.

Preparation of Dosa:

Heat  a  dosa tawa / griddle  on a medium heat.  Sprinkle little oil.  Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread it  evenly by  2- 3 circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.

Allow to cook for about 1 minute and then turn the other side and cook again for 30 – 40 seconds until done / golden color.  Carefully remove it with a flat spatula and serve hot  with chutney / pickle / sambar.

1 comment:

Akila said...

Nvr heard about it... Very interesting