Recipe: Rajgira Aatte ka Chilla / Amaranth Flour Dosa

Aviary Photo_131545580652380141Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 6

Ingredients

  • Rajgira or Amaranth or Ramdana flour: 1 cup
  • Water: ¾ Cup or as required to make a thick dosa batter
  • Ginger: 1/2 teaspoon, crushed or paste
  • Green chili: 1/2 teaspoon, crushed or paste
  • Cumin Seeds: 1/2 Teaspoon
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Lemon Juice: A few drops
  • Fresh Coriander Leaves: 1 Tablespoon, finely chopped
  • Oil: As required to roast the dosa / chilla

Method

  • In a bowl, add flour, salt, ginger, chili, pepper powder, lemon juice, coriander leaves. Mix well and using water make a smooth dosa batter. It should be little thick, but flowing consistency. Whisk the batter well.
  • Heat a non-sticky tawa in medium heat.
  • Add 2 tablespoon of the batter and spread it to a 5-6-inch diameter circle.
  • Pour 1 teaspoon oil over the dosa evenly and cover the tawa.
  • It takes long time to cook and should be cooked over medium heat, never in high heat.
  • After 2 minutes, flip the dosa and again pour ½ teaspoon oil over the dosa evenly and cover the tawa.
  • After 1 minute, remove the cover and roast the dosa flipping both sides until crispy.
  • Remove and make other dosas.
  • Serve with green chutney or tomato chutney.

Cook’s Note

  • You may add grated potato, lauki, papaya or carrot in the batter to make it thick.
  • You may use kuttu flour or singhara flour instead of rajgira flour.
  • You may make mini dosas in mini dosa pan.

 

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