Karacha Dosa
Idli-dosa are one of the most healthy breakfast items. Most of you would have had them and loved them. But not many know about this 'Karacha Dosa'. It's an instant but still yummy dosa. You need not soak rice/dal for hours or grind and prepare your batter. All you need to do is mix four different flours with water and add tadka/tempering. Click here to check out its recipe. Simple & tasty.
Wheat flour (atta) : 1/2 cup
Maida : 1/2 cup
Rava : 1/2 cup
Rice flour (arisi maavu) : 1/2 cup
Thin & sour buttermilk : 1/2 cup
Salt : 1/2 tsp or according to your taste
Jeera : 1 tsp
Oil : 1-2 tbsp
Mustard : 1/2 tsp
Urad dal : 1 tsp
Ginger : 1/2 inch finely chopped
Green chillies : 2 finely chopped
Curry leaves : 10-15 leaves
Note : you can reduce the quantity/proportion of wheat flour and maida as per your taste. But on the whole, Rava and rice flour should be in equal quantity and both(rava+rice flour) should be more in quantity compared to wheat flour and maida.
Also, you can add chopped onions to the batter if you like.
Method:
1. Mix wheat flour, maida, rava, rice flour, buttermilk into 2-3 cups of water and prepare a dosa batter which has loose consistency. (It should be much more loose than the normal dosa batter. Adjust water accordingly). Add salt and mix well. Keep this batter aside for 10-15 min.
2. Now we need to add tadka to the batter. Heat oil in a tadka pan, once hot, add mustard seeds and llow it to crackle. Then add Urad dal, ginger, green chillies and curry leaves. Once the dal turn golden brown, turn off the flame and add the tadka to the batter. Mix well.
If you like, you can add chopped onions to the batter too.
3. Now you make dosa with this batter. But you have to follow a different method. Normally for dosa, we pour one ladle of batter in the center and we move the ladle spirally to spread it over the hot tawa. But for Karacha Dosa, we need to pour the batter first forming the outward circle and then move the ladle inwards to the center. Also since the batter is very loose, the dosa will have lot of holes. So dont try to fill them. This dosa should be like that only which will help the batter to get cooked properly and evenly. Pour 1/2 tsp oil around the dosa. Let it cook till it can be easily removed with a spatula. Flip it and cook it on the other side also. Pour 1/2 tsp or less oil around the dosa. Remove the dosa from the tawa once it is golden brown on both sides.
Ingredients
Wheat flour (atta) : 1/2 cup
Maida : 1/2 cup
Rava : 1/2 cup
Rice flour (arisi maavu) : 1/2 cup
Thin & sour buttermilk : 1/2 cup
Salt : 1/2 tsp or according to your taste
Jeera : 1 tsp
Oil : 1-2 tbsp
Mustard : 1/2 tsp
Urad dal : 1 tsp
Ginger : 1/2 inch finely chopped
Green chillies : 2 finely chopped
Curry leaves : 10-15 leaves
Note : you can reduce the quantity/proportion of wheat flour and maida as per your taste. But on the whole, Rava and rice flour should be in equal quantity and both(rava+rice flour) should be more in quantity compared to wheat flour and maida.
Also, you can add chopped onions to the batter if you like.
Method:
1. Mix wheat flour, maida, rava, rice flour, buttermilk into 2-3 cups of water and prepare a dosa batter which has loose consistency. (It should be much more loose than the normal dosa batter. Adjust water accordingly). Add salt and mix well. Keep this batter aside for 10-15 min.
2. Now we need to add tadka to the batter. Heat oil in a tadka pan, once hot, add mustard seeds and llow it to crackle. Then add Urad dal, ginger, green chillies and curry leaves. Once the dal turn golden brown, turn off the flame and add the tadka to the batter. Mix well.
If you like, you can add chopped onions to the batter too.
3. Now you make dosa with this batter. But you have to follow a different method. Normally for dosa, we pour one ladle of batter in the center and we move the ladle spirally to spread it over the hot tawa. But for Karacha Dosa, we need to pour the batter first forming the outward circle and then move the ladle inwards to the center. Also since the batter is very loose, the dosa will have lot of holes. So dont try to fill them. This dosa should be like that only which will help the batter to get cooked properly and evenly. Pour 1/2 tsp oil around the dosa. Let it cook till it can be easily removed with a spatula. Flip it and cook it on the other side also. Pour 1/2 tsp or less oil around the dosa. Remove the dosa from the tawa once it is golden brown on both sides.
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