This is a typical dosa made in Maharashtra, but slightly different from the usual ones made in South India. The fermented sour taste is compensated by the addition of sour curd/buttermilk. It can be made instantly. Great for breakfast or snacks. You can make it into a meal too. No accompaniments required except for home made fresh butter .Use non stick tawa for better results.
Few days back I visited the mall the same place where I got the potato wafer (microwave) stand. That place has devoted one whole section for south Indian stuff,and bengali stuff( masalas etc). You name it, it is there. There I got this rice flour.I grabbed it because it was after good 2 years I found it in a shop.
So ghawan was the first thing I made next day.Try it . You will like the slight garlic taste and spicy dosa.It looks lacy like rawa dosa.
INGREDIENTS- For 1 cup Rice flour take 1/4 cup Besan ( bengal gram flour)
3/4 cup sour curd/butter milk
2 cloves garlic finely minced
1-2 green chillies minced
1/2 tsp chilli powder
salt to taste / a pinch of hing (asafoetida) / a pinch of turmeric powder.
some finely cut coriander leaves.
METHOD-Mix every thing and add water to make a thin batter.The consistency of the batter should be thinner than the dosa batter.
The tawa should be hot .
Make the dosa by pouring the batter from the outer rim side to the inside.Fill in the gaps.
First cook on slow flame.Pour droplets of oil on the dosa. Increase the flame to high. Cook for 1-2 minutes so the lower side is golden in colour.Change the sides so that both sides are cooked and crisp. Serve hot with dollops of fresh butter.
