1 c. all purpose flour 1 1/2 tsp. salt 1/2 c. buttermilk pancake mix 3 c. water 1 1/2 Tbsp. whole wheat flour 2 tsp. cumin seed 1 1/2 Tbsp. rice flour 1 tsp. mustard seed 1 1/2 Tbsp. cream of wheat 1 tsp. green pepper chopped 1 1/2 Tbsp. cream of rice 1/2 c. oil 1/4 c. buttermilk
Mix ingredients (1 through 8) in water and make the batter. Leave the batter out for3 hours. After 3 hours, fry cumin seeds, mustard seeds, green pepper with 2 tablespoons of oil in a skillet over medium heat until they pop up. As soon as you hear the cracking noise, pour this mixture into the already prepared batter and mix it well. Over medium fire, grease the skillet. Pour 1/2 cup of batter over skillet and spread It around Into a thin pastry with a spoon. Spread 1 teaspoon of oil around pancake. When the flour on top of the pancake seems to be cooked, turn it over. When golden brown, remove from skillet. Serve hot. Makes 10 dosai. Eat with coconut chutney and sambar.