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Maida 1 cup
1 cup whole wheat flour
Tablespoon vegetable oil
salt to taste

Measure flours in a bowl. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out. Divide into golf sized balls. Roll out into 6" rounds on a floured board. Heat vegetable oil in a wok. Add a little salt to the oil to keep it from smoking. Fry the puris one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain. Serve as soon as possible; these breads are not as good later. Serve with any vegetable.

Stuffed Roti

Maida 1 cup
low fat Curd 1/4 cup
low fat milk 1/2 cup
Bicarbonate of soda 1/2 tsp
Butter 1 tsp
4 tbsp rolled oats
1 tbsp raisins
1 tbsp sunflower seeds
1 Green chilli
cottage cheese 1 tbsp(grated)
Coriander powder 1 tsp
1 tbsp parsley, chopped
margarine to top on hot roti before serving
Salt 1/4 tsp

Mix the flour, salt and soda. Add curd and milk. Make a soft dough. Keep aside for 10 minutes and then mash again and fold into a damp cotton cloth. Leave to ferment for 2-3 hrs. After 2-3 hrs, take it out and make it into 6 balls. Prepare filling with the remaining ingredients except margarine. Flatten each ball. Place a tbsp of filling. Fold edges to form balls again. Roll out flat and bake in an oven. Spread margarine on it and serve with curry. Serve hot.

Mixed Lentils Dosa

1 cup rice
3 tbsp urad dal
3 tbsp toor dal
3 tbsp chana dal
a pinch of hing (asafoetida)
15-20 curry leaves
pepper to taste(optional)
salt to taste
cookng oil with a little gingely(til) oil added to it

Wash and soak the rice in water for an hour. Wash and soak the dals for half an hour. Grind rice, dals and pepper(optional) together to make a thick batter. Add hing, salt and finely chopped curry leaves. Just before frying the dosas, add little water if necessary. Heat a frying pan, spread a little oil on it. Take a serving spoonful of the batter and spread on the pan in a circular motion. Add a little oil and turn the dosa when it is golden brown and crispy. Fry the other side. Serve hot with a chutney.

Fatfree Dosa

1 cup mixture of dhals (like tur, masoor & channa dhal)
2 cups basmati rice
Salt to taste

Wash dhals and rice and soak for 2 hours. Drain the dhal-rice mixture and grind to a coarse batter adding water if necessary. Empty the batter into a bowl, add some salt and let stand for an hour. You can also let it ferment overnight if you like a sour tang to your dosas. To make the dosas, heat a frying pan on a medium heat. If a few drops of water bounce off the pan, the pan is hot enough and you can proceed to make the dosas. Drop a ladleful of the batter in the center of the pan and with the back of the ladle, swirl the batter outwards to form a dosa. Cook till the top looks dry, wait another minute if you like them crisp and flip to cook the other side. Remove onto a plate and eat immediately with a nice coriander chutney.
The batter will keep in the fridge for almost a week and you can prepare the dosas when you fancy.
Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds, anything you fancy, to the batter before making the dosas. You will however not be able to make neat circular dosas.

last updated on 19-April-2004