Credits:
recipes24seven.blogspot.com
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Ingredients:
2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry
Method:
·
Blend
rava, rice flour and buttermilk to make a thin batter, add asafoetida and
required salt. Stand the batter for at least 6 hours.
·
Wash
and finely chop the ginger, green chillies and curry leaves. Chop the coconut
and cashew nut into very small bits.
·
Crush
the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin
seeds in it and add to the batter.
·
Mix
the chopped greens, coconut and cashew into the batter. Stir well.
·
Grease
a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread
by swirling the tava.
·
Pour
a tablespoon oil around and on the dosa.
·
Cook
till it is crisp and golden in color. Remove and serve hot.
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