A tasty South Indian Special Instant Dosa
Clean and soak both the rice and dal together for 2 to 3 hours.
Drain the water from the soaked content and grind it along with red chillies, dhania, salt, asafoetida, and curry leaves in a wet grinder by adding some water. Transfer the contents to a bowl and keep it aside.
Now, heat 2 teaspoons of oil in a kadai and once the oil becomes hot add the jeera.
Once the jeera splutters, add the onion and turmeric powder and saute until the onion cooks softer. Add the coriander leaves and mix it well.
Transfer the content to the batter and mix it well. The batter need not be fermented. You can make the dosa immediately.
You can make crispy dosa sprinkling oil around it. Cook on both sides until the dosa becomes crisp and serve hot.
Side dish: 'Katharikka Chutney' is a very good choice with this dosa.
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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