This dosa is more difficult than the Rava Dosa posted earlier. Its easy to overheat the cooking surface which will cause too many holes to appear on this dosa.
South Indian Dosa Karnataka
½ cup all purpose flour
½ cup wheat flour
1 cup rather fine cornmeal
1 cup fine semolina flour
2 teaspoons crushed cumin seeds
1 teaspoon red pepper, your choice
4 tablespoons minced cilantro
1 tablespoon of mustard oil or evoo
1 teaspoon kosher salt
¼ teaspoon baking soda
3 ¼ cups cold water
Combine and whisk together the flours and water. Allow this mixture to sit for 2 to 3 hours at room temp. At the end of that time check the consistency. This ‘batter’ should be a little thicker than your average crepe. Add the oil, salt, soda and water if necessary.
Heat a 10 inch skillet or crepe pan or flattop or tava to medium low heat. Test surface by flicking water droplets to surface, if they dance its ready.
Brush cooking surface with oil of your choice. Not too much, just enough to barely see about ½ teaspoon per dosa.
Place 3 ounces of batter in the center of the cooking surface and immediately place swirl the batter around and around to shape a ‘crepe’/dosa. This can be done with the back of a ladle or the bottom of a large round spoon. Try not to allow holes to appear. Patch them with the ladle or spoon back.
You can cook the first side covered or not. Covered cooks a little faster. A wok pan lid is a good cover for a tava.
Cook the first side for 2 minutes. Time it close or they will burn. Flip or turn the dosa over and cook the second side 1 minute.
Keep warm in slow oven until ready to eat. Eat stuffed or use as a chapatti to eat other foods.
Dosa on left was cooked in a crepe pan. Right was cooked on a tava.
A couple of ideas for stuffing dosa are mushrooms cooked in a madras type curry sauce or spicy potatoes with tomatoes.
