Bread Dosa

Making bread batter

1. Firstly break or tear the bread slices and add them in a grinder or blender jar.
2. Pulse or grind till your get fine breadcrumbs.
3. Next add rice flour, gram flour, curd or yogurt and 1.25 cups water.
4. Blend or grind to a smooth and fine batter.
5. Remove the batter in a bowl or pan. You will get a medium batter with flowing consistency almost like dosa batter. 
6. Batter should have a medium consistency like dosa batter. Add water as needed while blending or grinding. Depending on the freshness of bread, you can add more or less water.
7. Now add ¼ teaspoon salt or as needed. I usually add less salt as bread already has salt, but you can add salt as per your taste.
8. Mix very well. You can also add finely chopped onions, green chilies or crushed black pepper to the batter.

Making Tempering

1. In a pan, heat 1 teaspoon oil and add ¼ teaspoon mustard seeds. Let the mustard seeds crackle.
2. Then add ½ teaspoon cumin seeds. Saute for a few seconds, till the cumin seeds also crackle and change their color. Fry the spices on a low heat so that the spices do not burn. 
3. Lastly add 1 teaspoon chopped curry leaves or 5 to 6 chopped curry leaves and a pinch of asafoetida (hing). Mix very well and switch off the heat.
4. Then add the tempering in the dosa batter and mix very well.
5. Sprinkle ½ teaspoon fruit salt (eno) all over the batter. You can also use ¼ teaspoon baking soda.
6. Mix thoroughly.

Making bread dosa

1. Heat a well seasoned skillet or tawa. Keep the heat to a low and then take a ladle of the batter.
2. Spread the batter gently to a round circular shape. Spread dosa on a low heat. Otherwise they break while spreading.
3. Cook the dosa on a low to medium heat. These bread dosas take longer time to cook than traditionally made dosa.
4. When the top side looks cooked, spread some oil all over the dosa.
5. Flip and then cook the other side for half to one minute. Prepare dosa in batches with the remaining batter.
6. Fold and serve bread dosa with coconut chutney.