Prep time: 10 minutes
Cooking time: 15 minutes
- Wheat Flour (Aata): 1 cup
- Mustard seeds: 1/2 teaspoon
- Green chili: 2, finely chopped
- Onion: 1 tablespoon, finely chopped
- Ginger: 1 Teaspoon, finely chopped or crushed
- Tomato: 1 tablespoon, finely chopped
- Curry Leaves: 3-4
- Coriander leaves: 1 tablespoon, finely chopped
- Curd: 1 tablespoon
- Water: 1/2 cup or as required
- Salt: 1/2 teaspoon or as required
- Turmeric powder: 1/4 teaspoon
- red chili powder: 1/2 teaspoon
- Garam masala powder: 1/2 teaspoon
Ghee / Oil: Oil: 1 teaspoon and as required to roast the dosa
- Mix aata, curd and water and whisk well. There should be no lumps. Keep aside.
- Heat oil in a pan, add mustard seeds and curry leaves, when mustard seeds start to splutters, add onion and ginger. Sauté till light brown.
- Add tomato and green chili and sauté till tomatoes are cooked.
- Add this to the aata batter. Whisk well.
- Add salt, turmeric powder, red chili powder, garam masala powder, coriander leaves and mix well.
- Adjust water to get the dosa batter consistency (flowing consistency).
- Heat a non-sticky tawa in high flame, medium the flame, spread 2 tablespoons of the batter on the tawa to a thin 3-inch diameter circle
- Pour a few drops of oil over the dosa
- Cook the dosa in medium flame until the edges start to rise a bit.
- Gently flip it and cook till both sides are light brown and crispy.
- Continue to cook the rest of the wheat dosas.
- You may make it in mini dosa pan as well.
- Serve hot.