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INSTANT CRISPY MAIDA DOSA

INSTANT CRISPY MAIDA DOSA

Maida, if consumed in moderation, may not be that bad an idea.

A lot depends on your preparation, so if you are deep frying your maida goods or making cakes or cookies or bakery products by adding too much of sugar then  you are inviting excess calories that would be hard to burn. 

INGREDIENTS

  • Maida flour – 1 cup
  • Rice flour – ½  cup
  • Finely chopped onion – 1 small
  • Finely chopped green chilli – 1
  • Grated ginger – 1 tsp
  • Finely chopped coriander leaves – 1 tbsp
  • Finely chopped curry leaves – few
  • Jeera – 1 tsp
  • Salt to taste
  • Water to make the batter – 3 cup – depending the quality of flour .
  • Ghee or oil to drizzle on the dosa

PREPARATION

  1. Take the both the flours + salt + jeera + green chilli + onion + coriander leaves and mix well with clean hands .
  2. Now gradually add water little by little and make a very thin batter like rava dosa batter .

METHOD

Heat a non stick pan on medium flame and rub little oil all over .

Now wipe it with a wet cloth cloth .

Now pour the batter from a height. The batter will sizzle and form holes .Pour batter all over the pan .

** The pan has to be hot while pouring the batter to get lacy dosas.

Now cook till it turns golden and crispy .

The top portion should not be wet. Drizzle little oil /ghee all over .

Once done fold and remove .

**No need to flip and cook .

Serve hot with any south Indian accompaaniments .

Tastes very similar to rava dosa

NOTES

  1. Instead of maida flour ,we can use any flours like wheat flour  ragi flour / jowar / bajra or any millets flour
  2. We can add green chilli ginger garlic paste .
  3. You can add 1 tbsp of sooji also .
  4. The batter should be of very thin running consistency like that of any liquid.
  5. Some also add curd while making the batter .
  6. You get a lacy [ holes] dosa only if the batter is thin.
  7. You don’t have to pour the batter and rub the batter with the laddle in a circular shape like we do for regular dosas , just pour , tilt and swirl the pan if you want to allow the batter to flow on all sides.
  8. Each time before making the dosa mix the batter well, as the flour /rava settles down.
  9. ****After making few dosas the batter becomes thick so add little water to make it thin.[adjust salt after adding extra water].
  10. The flame should be on medium flame and not low while cooking and very hot while pouring the batter.
  11. Instead of adding finely chopped onions in the batter , you can sprinkle over the dosa,
  12. You can also add crushed pepper corns .
  13. Avoid green chilli for kids.
  14. If the dosas are not getting lacy [holes] pattern add little water.
  15. Nonstick pan is a must
  16. Serve immediately when it is hot and crispy.
  17. For masala dosa just add aloo sabji in the center and fold the dosa.

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