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Wheat Flour Jaggery Dosa

Prep Time : 10 mins
Cook Time : 20 mins
Yields: 6-7 dosas
Recipe Category: Breakfast/Kids snacks
Recipe Cuisine: South Indian

Ingredients ( 1 cup = 250 ml )

Wheat flour -1/2 cup
Rice flour -1/2 cup
Jaggery -3/4 cup shaved
Grated coconut -2-3 tbsp
Cardamom powder -1/4 tsp
Ghee/clarified butter for making dosas

Preparation

Add 1/2 cup of water to jaggery and melt it over low heat. Filter it to remove impurities. Allow it to cool.
In a bowl, mix together rice flour, wheat flour, cardamom powder, coconut and jaggery water (should be at room temperature or lukewarm). Alternatively you can pound grated coconut and cardamom powder together and add to make it more flavorful.
Add more water to get a dosa batter consistency. The batter should neither be thick nor too thin.

Method

Grease a tawa with a little ghee in the center and heat it. Once the tawa is hot, reduce the heat to low.
Take a ladle of batter and pour it in the center of the tawa and spread it in a circular motion.Do not spread too much. Make small dosas. Drizzle a tsp of ghee around the dosa. Once the corners starts lifting up, flip the dosa to the other side and drizzle another half tsp of ghee. The whole process has to be done on low heat.
Once cooked, remove from the tawa and serve hot. You do not need any side dish for this dosa as it tastes good on its own. But if preferred, you can serve with a dollop of butter or cream.

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Chapati Rolls

Prep time - under 10 mins
Cook time - under 15 mins
Yields - 5 rolls

Ingredients needed

Chapati or phulka -5
Onion -1 big
Ginger-garlic paste -1 tsp
Green chillies -1
Tomato - 2 medium size
Capsicum -1 medium size
Paneer - 150 grams
Turmeric powder - 1/4 tsp
Cumin powder -1 tsp
Coriander powder -2 tsp
Chilli powder - 1/2 tsp
Kitchen King Masala -1 tsp
Salt needed

For the seasoning

Oil - 1 tbsp
Cumin seeds/jeera - 1 tsp

Preparation

Prepare chapati and keep it ready.
Chop all the vegetables and cut the paneer into cubes.

Method

Heat oil, add cumin seeds, when it splutters, add finely chopped onions and green chillies. Saute until onions turn transparent.
Add ginger garlic paste and saute for a few more minutes.
Add tomatoes, all the spice powder and salt needed. Cook until tomatoes become mushy.
Add chopped capsicum and cook for a few more minutes.
Once the capsicum gets cooked a little, add the cubed paneer pieces. Mix well and cook for 2-3 minutes until the masala gets coated with the paneer pieces well.
Add finely chopped coriander leaves. Switch off the flame. Let it cool a little.
Take a chapati, keep 2 tbsp of stuffing vertically, fold  a little at the bottom as shown below and roll it from the side tightly.
Pack it for lunch. The roti will not get soggy as it is a dry sabji. You can prepare the same recipe with other dry sabjis.