I love playing with different flours and this Singada or Water Chestnut Flour is one of the easiest to work with. Its also a very healthy flour and although gluten free, it has a very sticky nature that makes it easy to spread.
The base for this is incredibly simple. Add a mild acid like curd with a little cooking soda. Dilute with water till its the right spreadable consistency.
But we need some spices to kick it up a few notches. What I do is get to my spice rack, choose whatever catches my eyes. For today that was pepper, cumin, fennel, caraway, turmeric and some others that I can’t remember now. Grind them up in a mortar-pestle. Add it to the base.
Leave it for a couple of minutes. Then get a nice cast iron tawa to good heat. Make your dose or roti or pancake.
Cook on medium heat to avoid burning it up.
I spread out some fresh basil, tomatoes, olives and feta cheese.