Ingredients and Method to make Bajji Dosai
2 cups Chick pea flour (besan/ kadalai maavu)
1/2 cup rice flour
1 small onion peeled and cut very fine
4 Thai or Indian variety green chilies cut very fine (or to taste)
1 tbsp finely grated ginger
1/4 tsp turmeric powder
salt to taste
pinch of asafoetida powder (hing/perungayam) (optional)
3 heaped tbsp of flax seed meal (powdered flax/ alsi) (optional)
handful of cilantro (coriander leaves/dhania/kothamalli) cut very fine
a little sesame oil to shallow fry the dosai
In a large bowl, mix together chick pea flour, rice flour and salt to taste.Add turmeric powder, asafoetida powder, flax seed meal if using and mix well. Add ginger, green chilies, finely cut onion and mix well.
Add water as required, a little at a time to make a batter that is thicker than buttermilk and is not too runny. When in doubt always err on the side of a thicker batter as water can always be added just before making dosai if required.
Add finely cut cilantro to the batter and mix well.
Heat a tawa/ heavy flat pan/ griddle on medium heat. When hot, pour a little batter in a wide circle. If you have made rava dosai in the past, this one needs to be poured on the way you do rava dosai. Quickly spread the batter with a light hand to fill in the gaps and spaces. Pour a few drops of oil around the circumference of the dosai. Allow to cook until the lower side is an even golden brown. Flip over and cook the other side until it begins to have light brownish spots.
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with chutney of choice/ sambar or some molaga podi or any combination of these items. Or even just enjoy these on their own they are that flavorful:-)
2 cups Chick pea flour (besan/ kadalai maavu)
1/2 cup rice flour
1 small onion peeled and cut very fine
4 Thai or Indian variety green chilies cut very fine (or to taste)
1 tbsp finely grated ginger
1/4 tsp turmeric powder
salt to taste
pinch of asafoetida powder (hing/perungayam) (optional)
3 heaped tbsp of flax seed meal (powdered flax/ alsi) (optional)
handful of cilantro (coriander leaves/dhania/kothamalli) cut very fine
a little sesame oil to shallow fry the dosai
In a large bowl, mix together chick pea flour, rice flour and salt to taste.Add turmeric powder, asafoetida powder, flax seed meal if using and mix well. Add ginger, green chilies, finely cut onion and mix well.
Add water as required, a little at a time to make a batter that is thicker than buttermilk and is not too runny. When in doubt always err on the side of a thicker batter as water can always be added just before making dosai if required.
Add finely cut cilantro to the batter and mix well.
Heat a tawa/ heavy flat pan/ griddle on medium heat. When hot, pour a little batter in a wide circle. If you have made rava dosai in the past, this one needs to be poured on the way you do rava dosai. Quickly spread the batter with a light hand to fill in the gaps and spaces. Pour a few drops of oil around the circumference of the dosai. Allow to cook until the lower side is an even golden brown. Flip over and cook the other side until it begins to have light brownish spots.
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with chutney of choice/ sambar or some molaga podi or any combination of these items. Or even just enjoy these on their own they are that flavorful:-)
