It is similar to the pancakes we get in the US but the flour used for the dosa batter is predominantly rice and whole black lentils.
There are so many methods of making dosa and so many varieties too, each special and tasty in their own way.
One such dosa is the Godhumai or whole wheat flour Dosa which does not need any soaking,grinding or fermenting and can be made instantly.
This is made during times of fasting or vratham among the Tambrams and has a sweet and a spicy version too.The recipe which i am going to share here is the spicy godhuma dosa.Here it goes:
Rice Flour-1/4 Cup(optnl)
Red Chilly powder-1 Tsp
Water-3 to 4 Cups approximately
Salt to taste
Oil to make dosas
Mustard seeds-1 Tsp
Cumin seeds-1 Tsp
Curry leaves-a few
1.Mix wheat flour, rice flour, salt, red chilly powder well and add water little by little to form a thin batter without any lumps.
2.The batter should not be too thick like the normal dosa batter or should be too watery either for the dosa to come out crispy.
3.Now for the tempering, heat 1 tsp of oil and add the rest of the items under tempering and pour it in the batter.
4.Mix well and set aside for 20 minutes.
5.Heat a tawa or griddle and when it is hot(very important for the tawa to get heated well) pour the batter in a scattered manner.
6.Now, if the batter is too thick,then it will stay in a place and not spread and if it is too thin,it will start breaking as soon as we pour the batter.
7.Grease it with a little oil around the corners and wait for it to turn brown and flip over the other side and cook for a few minutes till it becomes crisp.
8.Clean the griddle with a wet cloth and and stir the batter well each time before making the next dosa.
9.This dosa tastes good with anything like milagai podi or gun powder, coconut or tomato chutney and believe me, kids love this dosa with sauce or ketchup!!