INGREDIENTS6-8 bread slices (white/brown)
1/2 cup suji / rawa (semolina)
1/4 cup rice flour
1/4 cup curd
1/2 to 3/4 cup water (depending on the thickness of curd)
salt to taste
oil for roasting
METHOD
Cut the edges of the bread and tear it roughly with hands. Add suji, rice flour, curd, salt and water. Mix well using hands.
Pulse all the ingredients in blender to make smooth paste.
Transfer in a bowl and add water to make dosa consistency batter. I added almost 3/4 cup of water for perfect consistency as the curd I used was thick.
Heat pan, clean tawa with little bit oil and then wipe it nicely with tissue paper. Pour ladle full of batter. Keep the flame high. Put oil all around and let it get crispy and golden When it start getting brown from edges, keep aloo masala or any other masala of your choice.
Roll the dosa and serve hot with peanut chutney or sambhar.
Serve hot with peanut chutney or sambhar.
NOTES:
Water quantity depends upon the consistency of curd. Thicker the curd more the water is required.
2. Make sure there is no oil on tawa, it should be absolutely dry or it won't let batter spread in circular motion and dosa will be very thick.
3. While pouring batter, keep the flame on high.
4. If you are not able to spread batter in circular motion it could be because of :
a. thick batter
b. more of rice flour
c. oil on tawa
Pictorial:
1. Trim the edges of bread and tear it with hand.
2. Add 1/2 cup suji / rawa / semolina.
3. Now 1/4 cup rice flour.
4. Add 1/4 cup Curd.
5. Salt to taste.
6. Mix water.
7. Pulse well to make smooth batter.
8. After blending if required add more water to get right dosa batter consistency.
9. Pour laddle full of batter and spread in circular motion.
10. Keep flame on high and put oil all around.
11. Keep aloo masala.
12. Roll it.
