A Special Tasty Dosa with Kizhangu !
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 tapioca, red chillies, dhania, salt, and asafoetida, 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 curry leaves, the green chilli, and the onion and saute until the onion cooks softer. Add the coriander leaves and put off the flame.
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.
Dosa has to be cooked in medium flame. It will take some more time than usual dosa.
Side Dish: Tomato kara chutney is a good combination for this.
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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