This dosai does not need elaborate preparations . The presence of semolina makes this dosai is very tasty and crunchy . This is popular menu in most South Indian restaurants in India.
This can be easliy made at home, for all near and dear ones . The recipe does not require many ingredients and quick to make .
While making this dosai , make sure you use fine rava or Bombay rava . The other thicker rava wont give the proper taste or texture for this dosai.
A plain coconut chutney or coriander chutney and a fiery sambaar is an ideal pair for this dosai. Ideal breakfast or a snack recipe .
Ingredients
Ingredients
- Semolina 2 cups
- Rice flour 1/2 cup
- Butter milk 2 cups (Sour)
- Salt 2 teaspoons
- Cumin seeds 1 teaspoon
- Ginger (grated or chopped fine) 1 teaspoon
- Curry leaves few
- Green chilies (chopped fine ) 4 to 6
- Black Pepper corns 8 to 10
- Oil for shallow frying 1/ 4 cup
- Water 2 cups
- Onion ( optional)
Method
Method
- Soak the Semolina / Rava and Rice flour in buttermilk and water for minimum of 2 hours .
- After 2 hours , add rest of the ingredients and mix well to a get a thin batter .
- Heat an iron cast dosai pan. Pour batter in the outer edges to make a circle and then fill inside .
- As the batter is very thin , the dosai will have lots of gaps in between.
- Shallow fry to a crisp golden brown . As the dosai is very thin , you need to cook only on one side .
- Eat when hot , as it turns cold it loses its taste.
Note
- Choose a fine variety of semolina to make this dosai .
- To get a tangy dosai , the batter can be fermented for 8 hours
- The more time it ferments , the crispier and tastier dosai.
- Maida can also be added along with Rice flour in the same propotion.