Rice Flour Dosa

This is a South Indian breakfast that's like a savory crepe. We ate ours with fried onions/ground venison. I omitted the green chilis and used ground cumin, coriander and curry. I cooked this in ghee.

Prep Time:          5 Mins  

Cook Time:        10 Mins

Yields:                5 to 6

INGREDIENTS:

1 Cup - Rice Flour

3 tbsp – Semolina (I used millet flour)

2 Cups - Water

1 - Medium Onion

2 - Green Chili

1/2 tsp - Cumin Seeds

1 tbsp - Chopped Coriander Leaves

1 tbsp - Chopped Curry Leaves

To Taste - Salt

To Cook - Oil

METHOD:

Finely chop onion, green chili, coriander and curry leaves, keep aside.

In a wide bowl add rice flour, semolina, salt-- mix well. Add water in small quantity and make loose dropping consistency batter.

Add onion, chili, coriander and curry leaves, cumin seeds and mix well.

Heat a pan and drop one ladle or small bowl of batter from outside to inside in circular motion and another ladle inside to make circle or to fill the gaps. If you won't get perfect circle don't bother, drizzle oil in dosa corner and cook until sides becomes light brown.

Flip dosa and cook for a minute in medium to high heat or until gets cooked, crispy.

Repeat same for rest of batter and every time pouring dosa mix batter well or water will come on top.

Serve hot or warm with chutney.

Notes

Semolina helps to make dosa crispy.

Always pour from outside to inside and try to make circular pattern. Don't overlap batter while pouring; it will make dosa very thick and it won't be crispy.

Each time before making dosa, mix the batter well.

If you’re making in large quantity, after a while you may need to add more water to get batter to good pouring consistency.

Cook in high to medium flame to get golden brown, crisp dosa.

Source: http://www.indiankhana.net/2013/11/instant-rice-flour-dosa-dosa-recipes.html (has more pictures)