Monday, 8 October 2012

Cornmeal Methi Dosa

Cornmeal Methi Dosa
I like to have cooked breakfast, especially when I have family here. While it has been hard to plan in advance for breakfast as we only managed to make something if we got time, otherwise it was oats porridge with a banana, I managed to make some instant dosa (crepes) on some days. This is one such recipe and to enhance the nutritional value, I added methi, you could skip it or add any other herb of your choice. To me, this is a very simple and quick dish that can help you keep going. Here is the recipe...
¼ cup rice flour
¼ cup rava (semolina/sooji)
¾ cup cornmeal
Couple of handful of chopped methi leaves
Few curry leaves
2 green chillies, finely chopped
Salt to taste
Cooking oil

Mix together the rice flour, rava and cornmeal and add enough water to make a thin batter and rest this for about 15 minutes. Add the curry leaves, green chillies, salt and chopped methi leaves and more water if needed
Heat a tava and pour ladeful of batter on it, best to start from the centre and work outward. You cannot spread this batter like regular dosa but it will be more like rava dosa batter, a bit less watery

Put some oil and flip sides once browned. It can come out quite crisp like rava dosa.

Serve with a nice hot and tangy chutney

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