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Ingredients
1 cup rava (semolina)
1 cup rice flour
3 green chillies-chopped
1/2 inch finely grated ginger
1/2 tsp black pepper
1/4 tsp cumin seeds salt to taste
A pinch of asafoetida
3 onions-finely chopped
3 tsp cashew nuts-roasted & broken oil
Cooking Style
Mix the rice flour and rava with some water and mix till its a smooth batter. Add the asafoetida, cumin seeds and salt. Cover and keep it in a warm place for a few hours to ferment. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside.
Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter. Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.
Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown. Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.
1 cup rava (semolina)
1 cup rice flour
3 green chillies-chopped
1/2 inch finely grated ginger
1/2 tsp black pepper
1/4 tsp cumin seeds salt to taste
A pinch of asafoetida
3 onions-finely chopped
3 tsp cashew nuts-roasted & broken oil
Cooking Style
Mix the rice flour and rava with some water and mix till its a smooth batter. Add the asafoetida, cumin seeds and salt. Cover and keep it in a warm place for a few hours to ferment. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside.
Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter. Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.
Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown. Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.
|
Ingredients
1 cup rava (semolina)
1 cup rice flour
3 green chillies-chopped
1/2 inch finely grated ginger
1/2 tsp black pepper
1/4 tsp cumin seeds salt to taste
A pinch of asafoetida
3 onions-finely chopped
3 tsp cashew nuts-roasted & broken oil
Cooking Style
Mix the rice flour and rava with some water and mix till its a smooth batter. Add the asafoetida, cumin seeds and salt. Cover and keep it in a warm place for a few hours to ferment. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside.
Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter. Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.
Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown. Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.
1 cup rava (semolina)
1 cup rice flour
3 green chillies-chopped
1/2 inch finely grated ginger
1/2 tsp black pepper
1/4 tsp cumin seeds salt to taste
A pinch of asafoetida
3 onions-finely chopped
3 tsp cashew nuts-roasted & broken oil
Cooking Style
Mix the rice flour and rava with some water and mix till its a smooth batter. Add the asafoetida, cumin seeds and salt. Cover and keep it in a warm place for a few hours to ferment. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside.
Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter. Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.
Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown. Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.
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