Everything in this recipe is optional except some curd and rice flour.
Take a largish bowl. Put into it a couple of spoons of:
- Makai Flour.
- Ragi Flour.
- Besan Flour.
- Corn Rava.
- Rice Flour.
- Half a cup of curd.
The rice flour provides the “glue” that will bind everything together to form a cohesive dough. The curd adds flavor and enhances the batter.
Add water to bring in the needed consistency. Leave for 15 minutes. This gives enough time for the ingredients to mix with each other and things like semolina to soften up.
Add some grated ginger and green chilies for increasing the flavor profiles. You can also add in chopped onions, coriander leaves or curry leaves. Adding them just before the batter is put on the pan is highly recommended. If added very early they will bleed out moisture and not only make the batter more wet but also become limp.
Use a non-stick pan.
Pour out the batter and shape into a dosa. A little oil helps make it crispy. Cook on low heat. If the dosa sticks to the pan then give it a quick rub with a half cut onion. It will give you a new nonstick surface.