Common in India, atta dosa is fine wheat crepes generally made with chillies and fresh coriander leaves. I prefer black pepper. Easy to assemble and takes a little practice to make them thin, but they're probably ok if a little thick at first.
Basically "atta" is very fine wheat flour, but these can be made with whole wheat pastry flour and regular wheat, too.
INGREDIENTS:
2 c atta flour or whole wheat pastry flour
1/2 t salt (or as desired)
2 T chopped fresh coriander leaves or parsley
black pepper, as desired
1 t cumin seeds
1 t sugar
1 t cumin seeds
1 t sugar
lukewarm water
ghee for frying
PREPARATION:
1. Whisk all the ingredients together, except the fresh coriander, with warm water until you have a nice batter, fairly on the thin side for making dosas or thin pancakes. Then stir in the chopped coriander leaves.
Cover and let the mixture sit for at least 30 minutes. I prefer to leave it overnight, unless the kitchen is very warm.
Cover and let the mixture sit for at least 30 minutes. I prefer to leave it overnight, unless the kitchen is very warm.
2. Place a generous teaspoon of ghee onto a heated griddle. When it starts to smoke, mix the batter one more time and then pour out 1/3 cup of it and using the bottom of the measuring cup, press down on the batter to quickly smooth it out from the center to the edge of the pan using circular motions and then back and forth to form a very thin pancake, as thin as possible.
3. Cook the dosa on high heat until it appears dry on top, a little firm and browning on the bottom (lift a little to take a look).
It may be larger than the spatula but if it is cooking nicely it'll hold together if you flip it quickly. Flip it in such a way that all parts of the pancake cook evenly (It helps to turn the skillet as needed if the burner itself does not heat evenly)
4. Flip the dosa over and lower the heat ( If the heat is too high this side will cook fast but the pancake inside will be sticky).
It may be larger than the spatula but if it is cooking nicely it'll hold together if you flip it quickly. Flip it in such a way that all parts of the pancake cook evenly (It helps to turn the skillet as needed if the burner itself does not heat evenly)
5. Cook until slightly browned.
Offer to Krishna with soup or subji or as one of the suggested variations below.
Offer to Krishna with soup or subji or as one of the suggested variations below.
VARIATIONS:
After cooking the first side and flipping it over, spread on grated cheese on half the dosa, fold and cook each side until cheese melts and lightly browned.
Honey smeared, plain atta dosa using spices like cinnamon instead, rolled up like a crepe filled with applesauce and walnuts is also very delicious.
"Back of the Bread is the Flour
And back of the Flour is the Mill,
Back of the Mill is the Sun and the Shower
And the Wind and the Father's
Will."