A good & healthy alternative to the regular dosai! Regular dosai needs much planning ahead right from soaking rice & lentils (for atleast 5 hrs) uptil fermentation that takes about 8-10 hrs, whereas godhumai dosa is instant, tasty and healthy too! Thin & crispy dosai on a leisurely weekend, that too with kathirikkai kootu on the side... couldn 't ask for more!!
The only downside in making Godhumai dosai is that it is extremely laborious, especially if you are new. It takes time & practice to master the art of making a perfectly lacy & crispy dosai.
Few things to watch out to get a perfect dosai.
- Batter consistency - with thick batter, you cannot get the lacy effect and thin batter will break.
- Griddle should be rightly hot - splash some water onto the griddle and you should hear it sizzle right away.
- Cooking time - Wait before you flip the dosai. Trying too soon will break the dosai.
- Heat - Always cook on medium heat, if you wish for crispy, golden dosai.
So, don' t lose your heart out! Just keep trying and I am sure you 'll get there!!
Another thing that I am very happy about is the video tutorial (check it towards the end of the post). This is my first venture in posting a video and I am really glad with the way it turned out. A quick 32 sec video that is short, crisp yet conveys what I 'd wanted to. It took me quite a while to learn how to edit, voice-over etc, but it was total fun. Let 's hope to see more such video tutorials in the future!
Complexity - Difficult (making dosa part)
Prep time - upto 1 hr (includes resting time)
Cook time - 30 mins - 1 hr (depends on how many dosas you make in a sitting)
Serves - about 20 dosas
Wheat flour - 1 cup
Rice flour - 1/2 cup
Sooji/Rava - 1/4 cup
Buttermilk - 1 cup
Ginger - 1 inch (grated)
Green chillies - 2 nos (finely chopped)
Salt - to taste
Hing - 1-2 pinches
Oil -1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Mix wheat flour, rice flour, rava well. To this, add buttermilk, salt, grated ginger, green chilies, hing and mix without any lumps. Add 1-2 cups of water as required to make it into a thick batter.
Meanwhile, in a small pan, heat oil, splutter mustard seeds, sizzle cumin seeds and mix into the batter. Let the batter sit for 30 mins - 1 hr.
After the resting time, add more water (as required) to the batter to make it to watery consistency (Check the video to know how watery the batter should be; see me pouring the batter onto the griddle).
Heat a flat griddle on medium. When hot, pour the batter in a circular motion from top (refer to the video) and let it cook for upto 2 mins. If required, you can flip it to the other side and let it cook for another min before taking the dosa off heat.