BM #63 Day 10 -
This is one of the first dishes I made for this series as I hit upon this and was eager to check it out. When I saw this recipe, I felt it was more like a rava dosa except with Jowar flour instead of rava. I felt I should have made a thick batter and made them slightly thick.
Well, my little one loved the mini uthappa and so it worked out for me in the end.
Recipe Source here
Jowar flour 1 cup
Rice Flour 1/2 cup
Salt as needed
Hot Water about 2 cups
Onion, finely chopped
Carrot, grated 1/2 cup
Ginger, grated 1 tsp
Green Chili finely chopped as needed
Coriander leaves, finely chopped 1 Tbsp
Method Of Preparation -
In a bowl combine jowar flour, rice flour, salt and mix well.
Add the hot water and mix well without any lumps. Add in the rest of the ingredients. Let the batter rest for 20-30 minutes.
If the batter is stiff, add more water and stir well to get a watery consistency.
Heat a griddle/Tawa. Pour a ladle full of batter in a circle from the edge to the center. Do not spread the batter with the ladle and do not fill the small gaps. It should appear lacy.
[After ruining a couple of them I realized that mini dosas were a better option and so the mini version of dosas].
Drizzle a little oil all over. (I used very little oil by just spraying oil ). I also found that if oil is not used, the dosa tends to develop cracks and becomes a little dry.
Cook till it turns crispy and the edges leave the griddle. It takes slightly longer to cook than the traditional dosa.
Gently flip it over and cook for about a minute.
Remove and serve it hot with chutney of your choice.
Continue for the rest of the batter. [Keep adding more water to maintain the watery consistency of the batter else the dosa will be lumpy.]
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 30 min