Gram flour is made into batter with water. Cumin and black peppercorns are fried in oil to release the aroma. It is then mixed with the besan dosa batter. Dosa batter is then poured onto hot flat pan and roasted till dosa turns golden brown. Serve gram flour dosa with any pickle or chutney or with sambar.
Makes: around 15 Gram Flour Dosa.
Gram Flour / Besan 1 Cup
Rice Flour 1/4 Cup
Cumin Seeds 1/4 tsp
Crushed Black Peppercorns 1/4 tsp
Curry Leaves few Sprigs
Asafoetida a big Pinch
Oil as Required
Method of preparation:
Wash and tear the curry leaves.
Heat half a tsp of oil in a pan, add cumin seeds, asafoetida and crushed black peppercorns.
Fry till cumin seeds change color, remove from heat.
In a mixing bowl, mix together gram flour, rice flour, above fried spices, curry leaves and salt.
Add enough water to make somewhat thin batter.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of gram flour dosa batter on pan in circular motions.
Make sure batter is thin enough that it spreads by itself when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining gram flour dosa batter.
Serve gram flour dosa with sambar or with any chutney of your choice.
Notes: Make sure not to burn any of the spices while frying.
Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin and adjust with rice flour. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the gram flour dosa batter.
Other Names: Gram Flour Dosa, Senagapindi Dosa, Besan Dosa.