• Atta flour or whole wheat pastry flour – 3 cup
• Salt (or as preferred) – 2-3 tsp
• Chopped fresh coriander leaves or parsley – At least 3 tbsp
• Whole green chillies, minced (and remove the seeds if you prefer less heat) – 2-3
• Lukewarm water
• Ghee for frying
1. Whisk all the ingredients together, except the fresh coriander, with warm water until you have a nice batter, fairly on the thin side for making dosas or thin pancakes. Then stir in the chopped coriander leaves.Cover and let the mixture sit for at least 30 minutes (add a few pinches baking powder if you're in a rush).
2. Place about 2 teaspoons of ghee onto a heated griddle. When it starts to smoke, mix the batter one more time and then pour on 1/3 cup of it, and using the bottom of the measuring cup, press down on the batter to quickly smooth it out from the center to the edge of the pan using circular motions and then back and forth to form a very thin pancake, as thin as possible.
3. Cook the dosa on high heat until it appears dry on top, a little firm and browning on the bottom (lift a little to take a look).
4. Flip the dosa over and lower the heat ( If the heat is too high this side will cook fast but the pancake inside will be sticky).
It may be larger than the spatula but if it is cooking nicely it'll hold together if you flip it quickly. Flip it in such a way that all parts of the pancake cook evenly (It helps to turn the skillet as needed if the burner itself does not heat evenly)
5. Cook until a little crisp and slightly browned.
By Bhaktin Priya