Presenting the chapati, that is not.
It is actually a dosa made of wheat. The trick to making it look and almost taste like a chapati while not having to spend a lot of time kneading the dough and rolling it out etc.
Mix wheat flour with water into a thin consistency and pour on to a non-stick pan.
Don't put any salt into it. Make sure your pan is non-stick and not overly heated.
This could work for an emergency or under extreme-laziness conditions.
As though in response for my wish to see a disaster in my cooking here:
The second dosa that I tried making was on an overly heated pan and i managed to pour out too much dough, making the dosa too thick and difficult to turn over. When I tried doing this, it got cut into these pieces that might have looked like animal crackers with chicken pox if they were not so out of shape. The dosa went through another phase which I have not posted here for the gentle and weak-stomached readers.
Side dish was made of a potato, an onion and some ginger garlic paste. I decided not to use chilli/ powder as an experiment to see if I can make interesting things without it . And this really was interesting
There it is folks! Our partial disaster of the week.
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