Ingredients
Curd: 1 cup
Water: 2 cups
Chick pea flour (Besan/senaga pindi): 1 cup
Rawa (suji/bombay rawa/Semolina): 1 cup
Capsicum: 1
Ginger: 1 small piece
Coriander leaves
Green chilly: 2
Salt
Preparing method
1. Mix the curd and water into a bowl. Add chick pea flour and mix it properly.
2. Add Rawa and mix properly.
3. Add finely chopped (very small pieces) capsicum, chopped ginger pieces, chopped chillies, salt and chopped coriander leaves. Mix well. Wait for 15 minutes.
4. Take dosa pan and heat the pan. Add few drops of oil and then pour the dosa mix on to the pan. Spread it slowly. It cannot spread like normal dosa. So spread it slowly without breaking. Add few drops of oil on top. close it for few seconds. Once it turns brown color flip dosa to other side keep it for few seconds.
Serve hot with Coconut chutney/tomato pickle.
Curd: 1 cup
Water: 2 cups
Chick pea flour (Besan/senaga pindi): 1 cup
Rawa (suji/bombay rawa/Semolina): 1 cup
Capsicum: 1
Ginger: 1 small piece
Coriander leaves
Green chilly: 2
Salt
1. Mix the curd and water into a bowl. Add chick pea flour and mix it properly.
2. Add Rawa and mix properly.
3. Add finely chopped (very small pieces) capsicum, chopped ginger pieces, chopped chillies, salt and chopped coriander leaves. Mix well. Wait for 15 minutes.
4. Take dosa pan and heat the pan. Add few drops of oil and then pour the dosa mix on to the pan. Spread it slowly. It cannot spread like normal dosa. So spread it slowly without breaking. Add few drops of oil on top. close it for few seconds. Once it turns brown color flip dosa to other side keep it for few seconds.
Serve hot with Coconut chutney/tomato pickle.
Comments
Post a Comment