Cornmeal Dosa

Here’s a recipe for a dosa that does not require any soaking, grinding or fermenting. This instant dosa makes an occasional appearance at my place during weekends. I also add different vegetables depending on what I have on hand, to make it more substantial.

Ingredients:
1 ½ cups cornmeal
½ cup rice flour
¾ -1 tsp red chilli flakes
½ - 1 tsp cumin seeds
½ onion, finely chopped
5-6 baby carrots, finely chopped
A handful of cilantro/coriander leaves, chopped
¼ - ½ cup buttermilk
2 Tbsp desiccated coconut
Salt to taste
Oil for making the dosas


Method:
Mix the ingredients together in sufficient water to prepare a batter that is neither too thick nor too watery. (A consistency that is slightly thicker than that of buttermilk would be perfect.)
Set the batter aside for about 20 minutes.

Heat a cast-iron skillet/griddle until hot and smear it with a little bit of oil.
Pour a ladleful of batter onto the skillet. Lift the skillet off the heat and tilt it around so that the batter distributes evenly. (Spreading the batter into a circle using the back of the ladle doesn’t work well here.) Add a couple of drops of oil around the edges of the dosa, turn down the heat a bit and cover and cook till done. Then flip over and cook the other side.

Serve hot with your favorite chutney.

We had it with some onion chutney and chutney podwer.

Other dosas on this blog-
Plain dosa
Jaggery dosa