A tasty and crispy dosa here, an instant version which requires no fermentation. Though a breakfast item, they can be prepared for lunch or dinner.
1.5 cups wheat flour
3/4 cup rice flour
4.5 cups water approximately [ I had to add more water, you may adjust the water quantity to get thin batter like rawa masala]
1/4 cup grated carrot
2 -3 green chillies, finely chopped
3 tbsp finely chopped coriander leaves
1 cup finely chopped onions
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
5-7 curry leaves, torn into pieces
Mix wheat flour with rice flour in a vessel. Add salt to taste and water to make a thin batter just like rava dosa batter. Take care to remove the lumps if any. Prepare seasoning, heat oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, curry leaves and finely chopped green chili. Pour the seasoning over the batter and mix it well. Add finely chopped onions, grated carrot and finely chopped coriander leaves. Add water if required and make batter thin enough to flow easily.
Heat the dosa griddle/ non stick pan preferably. Once it is hot reduce the flame to medium. Add few drops of oil and spread it on the pan. Pour the watery batter quickly in circular motion to form an outer circle and then fill in the bigger gaps in the center. Note you will neither spread the batter like normal dosa nor create thick layers. The dosas should be thin with lacy looks. Allow it to cook on medium flame. Drizzle oil around the edge of the dosa and cook until these edges start to leave the pan. Now flip it on other side and cook until light golden brown. Fold and serve hot with chutney and/or sambhar. Repeat the steps for making dosa from rest of the batter.
Remember to mix the batter well before pouring it on pan.
The batter may become thick after preparing few dosas, if so you can add few tsps of water to adjust the consistency back to thin watery batter.
Remember that the pan should be hot enough so adjust flame between high flame and medium flame while preparing these dosas.