Wheat Flour Rava Dosa

Necessity is indeed the mother of invention. When you realise on a weekend that you have no breakfast plans , it can be quite annoying.  At least, today I was a little alert despite being groggy on a lazy Saturday morning to think of a rava dosa variation. I added wheat flour instead of the refined maida, cut down amounts of the semolina and rice flour.  Added a bit of buttermilk and what I got was a nice tasty, a golden brown, healthier version of the original.

Ingredients
Whole wheat flour ( atta) - 1/2 cup
Rice flour - 3/4 cup
Semolina ( Upma Rava) - 1/2 cup
Finely chopped onion - 1 small
Finely chopped green chilie - 1-2 nos
Coriander leaves - few
Buttermilk - 1/2 cup (optional)
Salt to taste

Take the ingredients in a bowl.  Make a thin batter ( like that of pancake) with water and buttermilk or just water.  I did not even keep it for half hour as I normally would and it made no difference

Seasoning -
Oil - 1 tsp
Mustard - 1/2 tsp
Cumin (jeera) - 1/2 tsp
Black gram dal (urad) - 1/2 tsp

Heat oil, add the jeera, mustard - allow to splutter and add the urad dal.  Allow it to brown slightly and add to the batter.  Mix well.

Heat a dosa pan.
Smear oil.
When hot - keep on a medium flame - test with water or a drop of batter - it should set immediately
Take a ladle of batter and drop in a circle from a height.  You will get a nice lace pattern as the batter comes in contact with the hot surface
Put some oil along the edges of the dosa.
As it browns it will come off the sides.  Turn over and keep for a short while.
Turn it over the first side till it becomes crisp.  Remove and serve with chutney or pickle.

( The dosa here has been made with as little oil on a non-stick pan)

Only South Indian @Foodelicious