Wednesday, 2 November 2011



1)    Alsa wheat (polished skinned thick whole wheat) – 500 gm.
2)    Hot green chilies – 3 Nos.
3)    Small fresh coconut – 1
4)    Cumin seeds – 1 teaspoon
5)    Salt – 1 teaspoon
6)    Coconut oil or ghee to grease the pan

To make the batter:
Soak the wheat overnight in water. Grate the coconut. Wash and drain the wheat. Put the grated coconut, the soaked wheat, the green chilies, the salt and half of the cumin seeds into a food processor and grind to fine paste by adding a little water from time to time.
Transfer to a vessel and throw in the rest of the cumin seeds. Pour in around 500 ml. of water and mix well to get a loose batter. The batter should be thinner than pancake batter but not too runny.

To Cook:
Set a flat cast iron pan on the stove (you can also use a nonstick pan but the cast iron pan dosa is much tastier). As soon as the pan is hot, grease it with a little coconut oil or ghee (clarified butter). Pour a small ladleful of batter in the center. Using the bottom of your ladle, spread out the batter thinly in a perfectly round shape by making ever widening circles, starting from the center and ending near the edges of the pan.
Turn down the heat and cover with a cloche or lid. After 30 seconds, lift up the lid and use a lightweight triangular headed flat ladle of thin iron or stainless steel to work the dosa loose. Smatter a few drops of oil or ghee on the dosa and flip it over. It will be lightly caramelized within a minute. Lift out and serve hot with roasted coconut saambar or with coconut chutney (recipes given separately). You can also serve with honey or with butter.

This delicious, wholesome, nutritious dosa has plenty of dietary fibre and is far healthier than bread or other refined flour food. An excellent breakfast food for all, it has to be specially recommended for diabetic patients.

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