Servings: 4
Ingredients:
Content
|
Quantity
|
Comment
|
Corn kernels
|
1 cup
|
If frozen use it directly after defreezing, if
fresh steam and use
|
Thick Poha
|
1 cup
|
Soaked for 2 hours
|
Rice
|
1 cup
|
Soaked for 2 hours
|
Water
|
To grind
|
|
Salt
|
To taste
|
|
Ginger
|
1 inch piece
|
|
Green chili
|
1 big broken
|
|
Onion
|
2 small
|
Chopped
|
Oil
|
For cooking
|
Method:
Grind the soaked rice with ginger and green chili and pour it to a vessel. Grind together soaked corn and poha and mix it with rice batter. The batter should be a bit thinner than the dosa consistency. Set it aside overnight to ferment.
Heat a tawa and grease it with oil. Pour a ladle of batter and sprinkle chopped onions and some oil. Cook covered for a minute or two. Fold the dosa.
Serve hot with chutney.
Tips:
You can also use the batter immediately if required but set it aside for 30 minutes at least.
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