Dosa with rice and urad flour

My household is a big fan of Dosa. But making dosa is a long process. You can't just think you want to eat it and make it then and there. It needs "pre thinking". At least planning a day ahead. Sometimes it is not possible and you absolutely want to eat dosa  right then. That's when making it with the flours instead of with the legumes comes in handy.

And this recipe is absolutely great. It turns out to be exactly like the once made with soaked dal and rice. They are crispy and yummy. Do try when in a time crunch or just when you are craving hot crispy dosas

Dosa with Rice and Urad Flour (Indian crepes made with rice and black gram flour)

Instant Dosa

Ingredients:

1. 1/4 cup flattened rice ground to fine powder
2. 1 cup rice flour
3. 1/2 cup urad dal flour
4. 1/2-3/4 teaspoon each of salt, baking soda
5. water as need to make thin batter
6. oil for frying

Mix all the powders together. Add water little by little ( up to 2 cups) and make a thin batter. 

Heat a griddle and test with a drop of water. If it sizzles then the griddle is ready. Add a ladle of batter in the center and spread it into a circle getting bigger and bigger with a light hand. Add oil to the edges. Let fry for 2-3 minutes and when the sides lift up turn the dosa and fry for 1 more minute on the other side. Serve with your favorite chutney or Potato Curry

Mysoor Bajji

When I was little there used to be a vendor who used to make these little fried flour balls and served them curry leaf powder and I loved them. It costed us 5 cents in those days in India. Mmmm nostalgia.

Anyway, here is the recipe for those yummy fried flour balls. But the difference here is, I have this dish 

This dish helps me make these yummy balls shallow fried, instead of deep frying them.

Mysoor Bajji (Savory deep fried fermented flour balls)

Mysoor Bajji

Ingredients:

1. 1 cup all-purpose flour 
2. 1/4 cup rice flour
3. 1/2  teaspoon each of salt, baking soda, cumin 
4. 1/2 cup plain yogurt 
5. 3/4 cups of water
6. 1 teaspoon each of  finely chopped ginger, fresh squeezed lemon or lime juice, finely chopped green chilis, dessicated coconut
7. 1 tablespoons  finely chopped cilantro
8. Oil for either deep frying or to apply to the above pan (if you have it)

Mix  together, all-purpose flour, rice flour, salt, baking soda,  cumin and coconut. Add yogurt and mix it well add the water to make thick batter. Add remaining ingredients and set aside for about 15-20 minutes. 
Heat the oil in a pan,  Add 1 tablespoon of batter into the oil. Fry the bajjis until golden-brown all around. This should take about 3-4 minutes.
Mysore bonda should be crispy from outside and should be soft inside.
Serve them with coconut Chutney. or with Curry leaf powder