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Ingredients (Measurement Conversion Calculator) Rice flour - 1 cup
Plain flour - 2 Tablespoons
Curry leaves - as needed, coarsely chopped (optional)
Water - 2.5 cups
Ginger - 1 teaspoon, grated
Green chilli - 1 teaspoon, chopped
Plain yoghurt (low-fat) - 0.5 cup
Onions - 2 Tablespoons, finely chopped
Cream of wheat - 0.5 cup
Salt - 1.25 teaspoons
Ghee or Oil - as needed for fryin
Directions
In a bowl combine flours, cream of wheat, onion, ginger, green chili, curry leaves, yogurt, salt, and enough water to make a very thin batter. Cover and set aside for 1 hour at room temperature to rest. Heat little oil in a 8 - to 10 inch non-stick griddle or frying pan over medium heat. Before frying each dosa, stir batter well. It should be thin such that it spreads easily on the griddle. Add more water if neccessary. Ladle about 1/3 cup batter onto the hot griddle in a circular motion, starting from the outside and moving in, to make a thin pancake. The pancake will be very thin, and as it cooks small holes will appear throughout. Sprinkle ghee generously on top. When bottom turns golden brown and crispy, turn pancake over and fry other side for 30 seconds. Serve folded in half, golden side out.
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Vegetarian dish, Served as snacks, south-Indian delicacy
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