Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Rice flour

  2. 1 cup 62g / 2 1/5oz All-purpose flour - (maida)

  3. 1/2 cup 118ml Cream of wheat - (rava)

  4. 1/2 cup 118ml Yogurt

  5. 1/2 teaspoon 2 1/2ml Asafetida

  6. 2 teaspoons 10ml Salt

  7. 2 teaspoons 10ml Cumin seeds

  8. 1 teaspoon 5ml Onion - chopped finely, (medium) optional

  9. 1 1/2 teaspoons 7 1/2ml Ginger - chopped

  10. 4 Green chiles - cut in small bits

  11. 6 cups 1422ml Water - (to 7)

  12. 6 Curry leaves - cut in pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix rice flour, maida, rava, yogurt, asafetida, salt with water in a large vessel. The batter should be as thick as butter-milk. Add cumin seeds (if not using onion), green chiles, curry leaves ginger and onion (do not add onion if using cumin seeds). Mix well. Pour 1/2 cup of batter in the pan, spreading while pouring. This batter has to be poured all over the pan since it is a thin batter (can't spread it like regular dosai batter). Cook both sides of the dosai on medium heat. Remark: This dosai can be eaten without any chutney as it has onion, ginger etc.


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