Dosa

Cook Time 25 minutes

Servings makes 10 dosas (depending on the size)

Ingredients

½ cup semolina

½ cup fine rice flour

¼ cup plain flour 

1 tbsp Greek yoghurt

1 tsp salt

2½-3 cup water 

1 small green chilli, finely chopped

1 tsp fresh ginger, grated

1 tsp cumin seeds

Few curry leaves, finely chopped

2 tbsp coriander, finely chopped

1 small onion, finely chopped

Ghee, for frying

Chutney of your choice, to serve

Method

In a large bowl mix the semolina, rice flour, and plain flour. Then mix in yoghurt, salt and 2½ cup of water. Whisk well, ensuring there are no lumps.

Add in the chilli, ginger, cumin seeds, curry leaves, coriander and onion. Stir in the remaining water in increments, the batter should coat the back of a spoon and have a fast pour (as this makes for a very crispy dosa). Rest the batter for at least 30 minutes, making sure the semolina has absorbed the water.

On high heat, ideally using a tawa or crepe pan heat ghee. Ladle the dosa mixture onto the pan and spread out into a thin layer. Lower the heat and drizzle a teaspoon of ghee over the top. Cook the dosa until deep golden brown and crispy. Fold the dosa and serve immediately with your chutney of choice.