Godhumai Dosa/Instant Wheat Crepe and Kothamalli Thogayal/Coriander Chutney - Blog Hop Wednesday

This Week for Blog Hop Wednesday i m paired with Hyma of Hyma’s Flavours. I decided to make her Wheat Dosa and a Coriander Thogayal recipe. Both turned out to be a perfect Combo. The Wheat Dosa, i m making for the first time, it was a Super-hit. Both the Recipes are Easy and Quick to make.

Godhumai Dosai/Instant Wheat Crepe
Ingredients
3 Cups Wheat flour

1 Cup Rice Flour

1 Cup Whisked Curd, preferably sour

3-4 nos Green Chillie, finely chopped

1 tsp Cumin Seeds

2 Medium Onions, finely chopped

1 Medium Carrot, Shredded

Salt to taste

Water, as needed

Method

In a Wide Bowl, Mix both the flours, add Curd and Water and Bring it to Dosa Batter Consistency/Pouring Consistency.
Add Chopped green chillies, onions and shredded carrot to the batter and mix well. Adjust the Salt.
Heat a Non-Stick Tawa/Pan, Pour a laddle of batter in circular motion. Don’t spread the batter using the back of the laddle!!!!!
Keep it to a medium circle, smear the edges with little oil. Wait for a minute, Flip and Cook both sides.
Serve Hot with your favorite Chutney

Kothamalli Thogayal/Coriander Chutney
Ingredients
1 Bunch of Coriander leaves
2 tbsp Urad dal
3-4 Red Chillies
Tamarind, a small gooseberry size
Salt to taste
hing a pinch

Method

Cut the roots of the Coriader leaves bunch, keep the stalks, Rinse thoroughly and Chop Roughly.
Heat a Pan and Roast urad dal, chillies and tamarind with little oil. Switch off the pan, add Coriander leaves and let it be in the pan.
When the roasted ingredient are cool enough, Grind them along with salt and coriander leaves.
Do not add much water while grinding.Let the chutney be little coarse.
Transfer it to a bowl, heat a tsp of gingely oil, splutter mustard seeds, add hing and pour over the chutney.