MAIDA DOSA

 

If you ask me my favorite dish, I would utter “Barota” without a second thought. If you ask me my favorite sweet dish, it would undoubtedly be “Badushah.” Now, you might wonder why I’m suddenly talking about these two favorites. The reason is simple—both share a common ingredient: Maida.

I honestly don’t know why I have such an affinity for maida. Perhaps it’s something in my genes, or maybe it’s just one of those unexplained food loves.

And that brings me to today’s recipe—Maida Dosa. It’s a simple, go-to breakfast option that you can whip up in a jiffy. True, maida isn’t exactly the healthiest choice, but once in a while, a little indulgence won’t hurt.

 

INGREDIENTS 

Maida (all-purpose flour) – 1 cup

Rice flour – ¼ cup (for crispness)

Curd – 2 tbsp (optional, for slight tang)

Onion – 1 small, finely chopped 

Green chilli – 1, finely chopped 

Curry leaves – a few, chopped 

Salt – to taste

Water – as needed

Oil – for cooking

PROCEDURE  :

 

 

 

In a mixing bowl, add the maida, rice flour, salt, and curd if using.

Gradually pour in the water while whisking to make a smooth, lump-free batter.

Ensure the batter is slightly thinner than regular dosa batter.

Mix in the chopped onion, green chilli, and curry leaves for extra flavor.

Heat a non-stick tawa or a cast iron pan over medium heat.

Lightly grease the pan with oil.

Pour a ladle of batter like you do while making rava dosa

Drizzle a little oil around the edges.

Cook until the sides turn golden and crispy.

Flip the dosa and cook the other side for crispy texture.

For a crispier dosa, let the batter rest for about 10 minutes before cooking.