Zainab Khanam
– 1 cup wheat flour – 1/4 cup rice flour – 1/2 tsp cumin seeds – 1 small onion, finely chopped – 1 green chili, chopped – 2 tbsp chopped coriander – Salt to taste – Water as needed
1. Combine wheat flour and rice flour in a bowl. 2. Add cumin seeds, onions, green chilies, coriander, and salt. 3. Slowly add water to make a thin, pourable batter.
– Heat a non-stick pan and grease it lightly with oil. – Ensure the pan is evenly hot before pouring the batter.
1. Pour a ladleful of batter from the edges toward the center. 2. Drizzle a little oil around the dosa. 3. Cook on medium flame until the edges lift, then flip and cook briefly.
Pair your crispy wheat dosa with: – Coconut chutney – Tomato chutney – Sambar
– Add a pinch of turmeric for color. – Ensure the batter is thin for a crispier dosa. – Stir the batter well before each dosa.