- Semolina 1Cup
- Rice Flour 1Cup
- All purpose flour(maida) 1/2Cup
- Green Chili 1 Chopped
- Ginger 1/4" Piece Chopped
- Black Pepper Powder 1/4tsp
- Curry Leaves Few Chopped
- Salt to Taste
- Onion 1 Chopped
- Coriander leaves chopped 4tsp
- Water
- Oil
Method:
- Take a bowl. Add semolina, rice flour and maida to the bowl and mix well.
- Add black pepper powder, chopped green chili, chopped ginger,chopped onions, chopped coriander and chopped curry leaves. Mix all well.
- Add water little by little and make a thin batter without any lumps. Add salt and mix well.
- Heat a flat griddle. Mix the batter well with a ladle.
- When the griddle is hot take a ladle full of batter and start pouring it from one edge of the griddle.
- Do not spread the batter as you do in case of a regular dosa. Pour in circular motion and fill the gaps to get round & even dosa.
- Pour 3 to 4 tsps of oil all along and on the dosa. When the dosa is golden at the bottom, flip it.
- Fry the other side also for some time so that the dosa will be crisp.
- Serve with Chutney and sambhar.
- The batter should be thin. Once you pour on the griddle holes should be formed, this gives the crispiness to dosas.
- After preparing, say two dosas the batter will become thick. At that time add some more water to make the batter thin. Simultaneously check the salt.
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