Wheat / gothambu dosa

When you do not have dosa batter, but want to eat dosa!
It stays soft for hours...

Basic Ratio
Wheat flour : Rice flour : Maida (all purpose flour)
Ratio is 3:1:1
Meaning : If you use 3 cups of wheat flour, then you use 1 cup each of rice flour and maida.

My base measure was an extra extra large spoon which will be equal to 3 heaped tablespoon. And the following is the quantities I used :

Garnish :
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green Chilly - 2 tbsp
Ginger - 1 tsp
Curry leaf - 6
Coriander leaf - 2 tbsp
Asafoetida - 1/2 tsp

Extra ingredients
Salt to taste
Gingelly / sesame oil to cook

Method:
Mix the 3 flours together with water to make a thin batter with no lumps.
(I had to use 5 glasses)
Heat oil and splutter the mustard seeds and add the urad dal. Heat until the dal turns red.
Turn off the flame and add the asafoetida powder and rest of the ingredients.
Cool to room temoerature.
Add to the batter.
Add salt, mix well and taste.

Heat the dosa tawa and pour the batter along the sides. Make a sort of net. Add sesame oil along the sides and in between. Cook till golden brown.
Turn over carefully and cook till done.

Make more 'godhambu' dosas and relish with onion chutney or dosa podi.