INGREDIENTS:
Bombay rava - 3 cups
Rice flour - 1-1 / 2 cups
Maida flour - 3/4 cup
Onion - 1
Mirchi - 3
Ginger - a small piece
Curry leaves - a sprig
Carat grater - half a cup
Coriander - a little
Salt - to taste
METHOD
Combine the Bombay rava, Maida flour, rice flour, salt and 1 cup of water in a bowl and mix very well till no lumps remain. Add more 1 cup of water and mix well. Keep aside. Heat the oil in a small pan and add the cumin seeds. When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter. Add the coriander, green chillies and onions and mix well. Heat a non-stick tava and grease it lightly with oil and sprinkle little water on it. Pour ½ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook until crisp.Serve hot with coconut chutney.
Rice flour - 1-1 / 2 cups
Maida flour - 3/4 cup
Onion - 1
Mirchi - 3
Ginger - a small piece
Curry leaves - a sprig
Carat grater - half a cup
Coriander - a little
Salt - to taste
METHOD
Combine the Bombay rava, Maida flour, rice flour, salt and 1 cup of water in a bowl and mix very well till no lumps remain. Add more 1 cup of water and mix well. Keep aside. Heat the oil in a small pan and add the cumin seeds. When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter. Add the coriander, green chillies and onions and mix well. Heat a non-stick tava and grease it lightly with oil and sprinkle little water on it. Pour ½ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook until crisp.Serve hot with coconut chutney.
INGREDIENTS:
Bombay rava - 3 cups
Rice flour - 1-1 / 2 cups
Maida flour - 3/4 cup
Onion - 1
Mirchi - 3
Ginger - a small piece
Curry leaves - a sprig
Carat grater - half a cup
Coriander - a little
Salt - to taste
METHOD
Combine the Bombay rava, Maida flour, rice flour, salt and 1 cup of water in a bowl and mix very well till no lumps remain. Add more 1 cup of water and mix well. Keep aside. Heat the oil in a small pan and add the cumin seeds. When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter. Add the coriander, green chillies and onions and mix well. Heat a non-stick tava and grease it lightly with oil and sprinkle little water on it. Pour ½ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook until crisp.Serve hot with coconut chutney.
Rice flour - 1-1 / 2 cups
Maida flour - 3/4 cup
Onion - 1
Mirchi - 3
Ginger - a small piece
Curry leaves - a sprig
Carat grater - half a cup
Coriander - a little
Salt - to taste
METHOD
Combine the Bombay rava, Maida flour, rice flour, salt and 1 cup of water in a bowl and mix very well till no lumps remain. Add more 1 cup of water and mix well. Keep aside. Heat the oil in a small pan and add the cumin seeds. When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter. Add the coriander, green chillies and onions and mix well. Heat a non-stick tava and grease it lightly with oil and sprinkle little water on it. Pour ½ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook until crisp.Serve hot with coconut chutney.
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