Ingredients with Measurements:
- 1 cup of rice flour
- 1/2 cup of wheat flour
- 1/2 cup of semolina
- 1/2 cup of churma (powdered jaggery and wheat)
- 1/2 cup of grated coconut
- 1/4 cup of chopped cashews
- 1/4 cup of raisins
- 1/4 teaspoon of salt
- 2 cups of water
- 1 tablespoon of ghee
Special equipment needed:
- Dosa tawa (griddle)
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, wheat flour, semolina, churma, grated coconut, chopped cashews, raisins, and salt.
2. Gradually add water to the mixture and mix well until it forms a smooth batter.
3. Heat the dosa tawa on medium heat and grease it with ghee.
4. Pour a ladleful of the batter onto the tawa and spread it in a circular motion to form a thin dosa.
5. Cook the dosa for 2-3 minutes or until the edges start to lift and the bottom turns golden brown.
6. Flip the dosa and cook the other side for 1-2 minutes.
7. Repeat the process with the remaining batter.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 dosas
Nutritional information:
- Calories: 200 per dosa
- Fat: 5g
- Carbohydrates: 35g
- Protein: 4g
Substitutions for ingredients:
- Wheat flour can be substituted with all-purpose flour.
- Cashews and raisins can be substituted with any nuts and dried fruits of your choice.
Variations:
- Add grated carrots, chopped onions, and green chilies to the batter for a savory version of churma dosa.
- Replace churma with powdered jaggery for a sweet dosa.
Tips and tricks:
- Make sure the batter is of pouring consistency.
- Spread the batter thinly to get a crispy dosa.
- Serve hot with coconut chutney or sambar.
Storage instructions:
- Churma dosa can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the dosa on a tawa or in a microwave for 30 seconds before serving.
Presentation ideas:
- Serve the dosa on a plate with a dollop of butter on top.
Garnishes:
- Garnish with chopped coriander leaves and grated coconut.
Pairings:
- Serve with coconut chutney or sambar.
Suggested side dishes:
- Potato masala or any vegetable curry.
Troubleshooting advice:
- If the dosa batter is too thick, add more water to get the desired consistency.
- If the dosa sticks to the tawa, add more ghee to the tawa.
Food safety advice:
- Make sure the dosa batter is cooked thoroughly before serving.
Food history:
- Churma dosa is a traditional dish from Rajasthan, India.
Flavor profiles:
- Sweet and nutty.
Serving suggestions:
- Serve hot with coconut chutney or sambar.
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Region: Indian