Bread and Semolina Dosa Savoury Pancake
Bread and Semolina Dosa
Abha Gupta
These savoury pancakes are a good way to use up your stale bread. They are quick and easy to make and tasty. The recipe comes from my elder sister Abha. Here she has added onions, though she normally cooks without onions.
Serves 2-4
Ingredients
4 bread slices from a medium sized loaf. Stale bread gives better taste.
1/2 cup semolina
1/2 cup natural yoghurt (dahi)
2 tsp. rice flour If you don't have it, add Besan or Bengal gram flour
Salt to taste
1-2 green chillies, stalks removed
A small bunch of coriander leaves (optional)
1 small onion, roughly chopped (optional)
A few curry leaves (not bay leaves)
1 tbsp. oil
Water for making batter
Oil for pan frying
Instructions
Place all ingredients, except the last-the oil for pan frying, in a blender and blend to a smooth and pouring consistency. You can add a little water, if required.
Leave aside for an hour or so. It can be used straight away, if in a hurry, but it is easier to spread, if rested.
You may need to add some more water just before cooking as the bread absorbs liquid and the batter thickens as it stands. It needs to be spreadable, Dosa/pancake like consistency.
Heat a non-stick pan or a well used tava. I use a non-stick pan for this dosa seems to be more sticky than the traditional rice and lentil Dosa!
Add a teaspoon of oil, gently spread it with a wet piece of kitchen paper or cloth, so only a thin film coats the pan/tava.
Make a small pancake first to test the batter, as well as to 'season' the pan/tava, so the dosas/pancakes do not stick when you spread them.
Pour a ladle of the batter in the centre of the griddle/tava and spread it with a the back of the ladle, in circular movements, outwards and evenly. You can buy special dosa ladles in India that have a flat bottom. Personally, I use an ordinary, round bottomed ladle. The dosa should be as thin as you can manage.
Pour a teaspoon of oil all around the edges. If you are using a non-stick pan, you need very little extra oil.
When it begins to look a little translucent, turn it over with a flat spatula. Then cook the other side. Turn a few times over until it is evenly cooked and crisp.
Serve hot with Coconut Chutney 1 or Coconut Chutney 2 or any chutney of your choice.
Notes
You should make the first dosa or pancake as a test pancake only, with a smaller amount of batter. It usually sticks to the pan a little and curls. After this, the pan is uniformly covered by a film of oil and pancakes cook better.
Also see: Dosa, Rice and Lentil Pancake
