Ingredients:

• 1 cup – whole Wheat flour(gehum ka atta)
• 1 cup – Rice flour
• 1 cup – Curd
• 1.75 cups – water
• 1/2 tsp – salt
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Jeera (cumin seeds)
• 1 – onion, thinly sliced
• 2 tbsp – coriander leaves, chopped

Method:

1. Ganga jamuna dosa:
2. In a bowl, mix whole wheat, rice flour, curd and 1.5 cups of water.
3. Mix well and make a smooth batter of pouring consistency, without any lumps (like dosa batter).
4. Add 1/4 cup extra water, if required. Cover and keep aside, for 4 hours.
5. For the seasoning:
6. Heat oil in a pan on a medium heat. Add mustard seeds. When they crackle, add jeera and saute on a low heat, for 1 minute.
7. Add thinly sliced onion and fry, till golden colour. Switch off the heat.
8. Finally, mix with chopped coriander leaves. Pour this seasoning over dosa batter.
9. Preparation of dosa:
10. Heat a dosa tawa/griddle on medium heat. Sprinkle little oil.
11. Pour a ladleful ( approximately 120 ml ) of the batter, onto it.
12. Spread it evenly by 2- 3 circular rotations, using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.
13. Allow to cook for about 1 minute, then turn the other side and cook again for 30 – 40 seconds, until done or golden colour.
14. Carefully remove it with a flat spatula and serve hot with chutney / pickle / sambar.
15. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya