Cooking Instructions
- 1
For dosa
I used buckwheat flour, singhada flour, samak rice flour and amaranth flour-1/2 cup each
Made a batter by adding water to eat. - 2
Batter shouldn’t be too thick or runny either
Add sendha namak to taste and prepare a lump-free batter. - 3
Keep a non stick tawa for heating
Grease with little oil and then wipe it with kitchen towel. - 4
Spread two ladles of batter in circular motion to make like dosa
- 5
Turn it when one side is done
Can use little more oil to avoid sticking - 6
Serve hot with aloo or any chutney of your choice
- 7
For Masala aloo
Peel boiled aloo as per requirements - 8
Cut of mash slightly.
- 9
Take oil in a pan
Add jeera & curry leaves. - 10
Now add sendha namak, red chilli powder and coriander powder (we don’t use turmeric so I haven’t added it you can plus-minus masalas as per family traditions).
- 11
Add potatoes and green coriander leaves
Mix well everything and keep aside till dosas are prepared. - 12
Serve yogurt with mint chutney and cucumber too.
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