Maida & atta dosais are made just like rava dosai – the batter is made thin & the dosais are “ poured” over the tava & not spread like regular dosai.

For both dosais, adding very finely chopped onions, is optional.

Atta dosai:

Atta - 1 cup

Rice flour - 1 ½ cups

Red chilli powder - 2 tsp

Salt, hing

To temper:

Mustard seeds - 1 tsp

Finely chopped curry leaves - 1 tbsp

Mix ingredients in the same way as for rava dosai.

Keep for 1 hour , temper & make thin dosais.

Because of red chilli powder, the colour will be very attractive.

This has to go to the dining table from the tava !

If you want to keep it for some time, use rice flour, just 2 tbsp more than atta.

The photo is posted below.

Maida dosai – also called “ american mavu dosai” !

Maida - 1 cup

Rice flour - ¾ cup

Finely chopped green chillies + ginger - 1 tbsp

Salt, hing

To temper:

Mustard seeds - 1 tsp

Finely chopped curry leaves - 1 tbsp

Mix ingredients in the same way as for rava dosai.

Keep for 1 hour , temper & make thin dosais.

For this dosai also, increase or decrease the rice flour slightly, depending on how soon or late, you are eating the dosais.

You can make this kurma to go with these dosais.

Tomato kuruma:

Tomatoes - ¼ kg – chop fine

Salt, haldi

Roast in 1 tsp oil:

Tur dhal - 1 tsp

Gram dhal - 1 tsp

Urad dhal - 1 tsp

Dhaniya - 2 tsp

Red chillies - 4,5

& grind with:

Grated coconut - 2 tbsp

Tamarind paste - 1 tsp

To fry in 2 tsp oil :

Mustard seeds - ½ tsp

Onion - 1 – chop fine

Boil tomatoes with sat & haldi.

When cooked, add the paste & simmer for a few mts.

If necessary, add little more water to get the required consistency.

Temper with mustard seeds.

Finely chopped onions, fried to brown colour can also be added at the end.