Ingredients
2 cups rava
1/2 cup rice flour
1/2 cup buttermilk
1/4 tsp asafoetida
1 inch chopped ginger
4 chopped green chillies
10-12 chopped curry leaves
1/4 cup coconut - scraped
12 cashewnuts - small bits
2 tbsp crushed peppercorns
1 tsp crushed cumin seeds
2 tbsp ghee
salt to taste
oil as required
Method
1. Combine rava, rice flour, buttermilk, asafoetida and salt to form a thin batter. Leave aside for 6 hours.
2. Heat ghee and roast the peppercorn and cumin seeds and add to the batter.
3. Mix the chopped ginger, green chillies, curry leaves, coconut and cashew into the batter and stir well.
4. Grease a non-stick tava with a little oil.
5. Pour a ladle full of the batter and spread by swirling the tava.
6. Now pour 1 tbsp oil in and around the dosa.
7. Cook till the dosa turns crisp and golden in colour.
8. Serve hot.
oil as required
Method
1. Combine rava, rice flour, buttermilk, asafoetida and salt to form a thin batter. Leave aside for 6 hours.
2. Heat ghee and roast the peppercorn and cumin seeds and add to the batter.
3. Mix the chopped ginger, green chillies, curry leaves, coconut and cashew into the batter and stir well.
4. Grease a non-stick tava with a little oil.
5. Pour a ladle full of the batter and spread by swirling the tava.
6. Now pour 1 tbsp oil in and around the dosa.
7. Cook till the dosa turns crisp and golden in colour.
8. Serve hot.
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