June 22, 2013



2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
1/2 Onion chopped
4 green chillies
10-12 curry leaves (kari patta)
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry



  •     Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
  •     Wash and finely chop the ginger, green chillies,Onion and curry leaves. Mix it in batter stir well.
  •     Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter. ( It is optional)
  •     Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
  •       Pour a tablespoon oil around and on the dosa.
  •       Cook till it is crisp and golden in color. Remove and serve hot.

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