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.