Servings: 4
Ingredients:
Content
|
Quantity
|
Comment
|
Raw rice
|
½ cup
|
|
Par boiled rice / kusubalakki
|
½ cup
|
|
Urad dal
|
3-4 tbsp
|
|
Thick Poha
|
2-3 tbsp
|
|
Methi seeds
|
½ tbsp.
|
|
Water
|
As required
|
|
Carrot
|
1 small
|
Grated
|
Coriander leaves
|
2-3 tbsp
|
|
Salt
|
To taste
|
|
Oil
|
For cooking
|
Method:
Wash and soak raw rice, par boiled rice, urad dal, poha, methi seeds in enough water together for 2-3 hours covered. Grind it to a smooth paste and set it aside covered for 8-10 hours or overnight to ferment. Be careful not to add too much water to the batter. It should be thicker than normal dosa batter.
Heat a tawa and grease it with some oil. Pour a ladle of batter and spread it evenly and thickly. Sprinkle a tbsp of oil and sprinkle the carrot - coriander mixture and press lightly using the turner. Let it cook for a minute. Flip and cook again for a minute.
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