This one is a quick and easy dosa recipe. It is a dosa/crepe made with rice flour, semolina, all purpose flour (optional), and spices. This is a dosa that requires no soaking, grinding, fermenting – no overnight waiting!
It is the first time I tried making it at home. Wanted to try making it like the ones in the restaurants – lacy and crisp. And, it sure did come out that way. Here’s my version.
This is an entry to the Lights Out Knives Out event hosted by Celine. No electricity has been used in making this dish
It is the first time I tried making it at home. Wanted to try making it like the ones in the restaurants – lacy and crisp. And, it sure did come out that way. Here’s my version.
This is an entry to the Lights Out Knives Out event hosted by Celine. No electricity has been used in making this dish
Ingredients:
Rice Flour: 1 cup
Fine Semolina (bareek rava): ½ cup
Green chillies: 1-2 (You may vary the number of chillies to your taste and spice level you can take.)
Cumin seeds: ½ teaspoon
Curry leaves: 4-5
Asafoetida powder: a pinch
Cooking oil for making dosas + 1 teaspoon
Salt to taste
* You may add a handful all purpose flour as well. As a variation, you may add ginger, coriander (cilantro) leaves to it as well.
Method:
Mix the rice flour, semolina, and salt to taste in a bowl.
Make a thin batter with about 3.5-4 cups of water. Ensure no lumps. The batter should be very thin consistency - like milk/buttermilk.
Finely chop the green chillies and curry leaves.
Heat a teaspoon of oil in a small pan. Add the cumin seeds to it.
When the seeds are frying, add the asafoetida powder to it and turn off the heat.
Add the chopped green chillies and curry leaves to it and saut̩ for a few seconds. Wait till it is slightly cooled Рthis ensures that the batter does not form a lump due to the hot oil. Then, add to the batter and mix well.
Set the batter aside for around an hour. You may even try making dosas immediately
Rice Flour: 1 cup
Fine Semolina (bareek rava): ½ cup
Green chillies: 1-2 (You may vary the number of chillies to your taste and spice level you can take.)
Cumin seeds: ½ teaspoon
Curry leaves: 4-5
Asafoetida powder: a pinch
Cooking oil for making dosas + 1 teaspoon
Salt to taste
* You may add a handful all purpose flour as well. As a variation, you may add ginger, coriander (cilantro) leaves to it as well.
Method:
Mix the rice flour, semolina, and salt to taste in a bowl.
Make a thin batter with about 3.5-4 cups of water. Ensure no lumps. The batter should be very thin consistency - like milk/buttermilk.
Finely chop the green chillies and curry leaves.
Heat a teaspoon of oil in a small pan. Add the cumin seeds to it.
When the seeds are frying, add the asafoetida powder to it and turn off the heat.
Add the chopped green chillies and curry leaves to it and saut̩ for a few seconds. Wait till it is slightly cooled Рthis ensures that the batter does not form a lump due to the hot oil. Then, add to the batter and mix well.
Set the batter aside for around an hour. You may even try making dosas immediately
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