Ingredients:
Flour 1 / 4 cup
Rice flour 1 / 4 cup
2 tablespoons carrots (grated)
Cumin 1 / 4 c. Tea
1-2 green chillies
A few sprigs cilantro
Salt to taste
Oil provided
Preparation:
Remove stems, wash and finely chop the green peppers.
Wash and finely chop the cilantro.
Peel, remove, wash the ends, and grate the carrot.
In a bowl, whisk together flour, rice flour, grated carrots, paprika, cumin, chopped cilantro and salt.
Add enough water to batter a little thinner.
Heat a flat pan over medium heat, a few drops of the oil with the back of a spoon.
When pan is hot, pour a ladle full of dosa batter corn on a baking sheet in a circular motion.
Make sure the dough is thin enough that it makes little holes where batter hits the hot pan.
Try to fill all the holes are larger and about 5 cm in diameter dosa.
Not the dosa spread with the back of the pan.
Fry small - medium heat until the bottom brown begins.
Pour a few drops of oil around the dosa and turn on the other side.
Reduce heat slightly and cook the side about a minute before you from the heat.
Repeat the same with the remaining dough wheat dosa.
Serve with wheat dosa, sambar or chutney of your choice.
Note: Make sure that the wheat dosa brown and well cooked before you on the other side.
Suggestions: When the dosa is not out of the pan, make sure the dough is not too thin dosa. If dosa is thick, make sure the dough is not too thick, and place the dough with water.
Variations: You can also add to the finely chopped onion or chopped nuts such as cashew nuts in the dough from wheat dosa
