This is a quick and easy dosa (South Indian crepe) done without grinding and fermentation. It uses semolina, rice flour and all purpose flour with addition of green chili, ginger and cumin.
The consistency of the batter must be watery, it is easily spreadable once your pour onto the pan. Normally I did not flip my dosa since it is so thin but it is up to your preference.. Make sure you stir up the batter before preparing to ensure even consistency.
2 C semolina
2 TB all purpose flour
2 TB rice flour
1 tsp cumin seed
2 green chili chopped
1/2 in ginger minced
1 tsp ground pepper
1/4 tsp asafoetida
salt to taste
3 TB coriander leaves chopped
curry leaves tear into small pieces
oil/ghee for frying
water to mix
Place all the flour in a mixing bowl, add salt, cumin seed, green chili, ginger and pepper, stir until well combined.
Gradually add water to form into runny batter. Sprinkle with coriander leaves and curry leaves.
Heat the flat pan, using high heat, grease lightly with oil/ghee, pour a ladle of batter starting from the side in circular motion, fill the empty gap with batter. Drizzle with oil around the corner, reduce heat to medium, cook until it turns light brown, no need to flip. Complete with the rest of the batter.
Serve hot with sambar and chutney.