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Ingredients
1 cup fine sooji (semolina)
1/2 cup rice flour or plain flour
1 Tbsp oil
1/8 tsp soda bicarb
2 1/2 cups buttermilk
1 tsp coriander chopped fine
2 green chillies chopped fine
Cooking Style
Blend all the ingredients together. Add more buttermilk if necessary. The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it. Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula as for basic dosa.
1 cup fine sooji (semolina)
1/2 cup rice flour or plain flour
1 Tbsp oil
1/8 tsp soda bicarb
2 1/2 cups buttermilk
1 tsp coriander chopped fine
2 green chillies chopped fine
Cooking Style
Blend all the ingredients together. Add more buttermilk if necessary. The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it. Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula as for basic dosa.
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Ingredients
1 cup fine sooji (semolina)
1/2 cup rice flour or plain flour
1 Tbsp oil
1/8 tsp soda bicarb
2 1/2 cups buttermilk
1 tsp coriander chopped fine
2 green chillies chopped fine
Cooking Style
Blend all the ingredients together. Add more buttermilk if necessary. The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it. Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula as for basic dosa.
1 cup fine sooji (semolina)
1/2 cup rice flour or plain flour
1 Tbsp oil
1/8 tsp soda bicarb
2 1/2 cups buttermilk
1 tsp coriander chopped fine
2 green chillies chopped fine
Cooking Style
Blend all the ingredients together. Add more buttermilk if necessary. The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it. Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula as for basic dosa.
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