After the hectic summer, things have slowed down finally. With plenty of time this week, I wanted to try something new.
In general, there is a simple straightforward recipe for instant dosa: mix 2-3 flours in water and yogurt and soak for 30 minutes. Add salt to taste, some chopped cilantro and jalapeno and off you go.I have posted a few versions in the past, see Healthy Instant Whole Wheat Dosa, Ragi Dosa, Brown Rice Rava Dosa and Brown Rice Buttermilk Pancakes
This is very similar to the Ragi Dosa I had posted earlier. Instead of Ragi flour, I decided to use Amaranth flour. Also I found, making thin dosas was best, since thicker ones tended to cook fast on the outside while the inside still remained uncooked.
1/4 cup Amaranth flour
1/4 cup oats
1/4 cup brown rice flour
2 tbsp soy powder
1 tbsp flax seed
1/2 cup yogurt
a little chopped cilantro
1 green chili chopped
1/2 medium onion chopped (optional)
salt to taste
1-2 tbsp oil or as needed
Mix all the powders, add yogurt and approximately one cup of water to mix the batter. Adjust water to make smooth batter. To make thinner dosas, additional water might be necessary. Add chopped cilantro and green chilli. You can either mix the chopped onion in the batter just before you start making the dosa or sprinkle on the dosa in the griddle. Set aside for 30 minutes.
Heat the griddle, and grease with some oil so the dosa wont stick. Pour 2-3 tbsp of the batter and spread to make thin dosa. Add some oil and cook on medium low flame until it turns golden brown. Flip the dosa and cook on the other side. Add oil as needed.
Serve warm with chutney. I had mine with the quick Peanut Chutney I had posted before. It was delicious. Perfect for breakfast or brunch for a lazy weekend day.