A different variety of dosa, a special taste!
Soak the rice for 4 to 5 hours.
Grind the soaked rice along with red chilli, dhania, and curry leaves in a wet grinder adding little water.
Once the content becomes coarse batter add the tomatoes and grind it to a fine batter. Now, add salt and transfer the batter to a bowl and keep it aside.
Heat oil in a frying pan and add mustard seeds, urad dal, curry leaves, green chilli, and onion and saute until onion becomes glossy.
Finally, add the coriander leaves and transfer this to the batter kept in the bowl and mix well.
The batter is ready for preparing dosa. 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.
Note: It takes time for the dosa to be cooked well and become crispy.
Side dish: Coconut chutney is the best combination for this. You can even try with tomato kara chutney.
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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