A popular south Indian recipe made with semolina, rice flour and plain flour. The batter of semolina dosa is thin as compared to traditional rice-based dosa batter. It can be served at any hour of the day, but generally served for morning breakfast. Prepared in less than an hour, and taste best when served with sambar and different south Indian style chutnies.
Mix semolina, rice flour and maida in a large bowl. Add in the sour buttermilk, salt, and water to make a thin batter. This will be much thinner than the regular dosa batter.
See VideoFry cumin and mustard seeds. Once they pop, add the curry leaves. Stir for a few seconds and add it to the prepared batter. Add finely chopped onions & coriander, to the batter and mix it well. Keep aside for 30 minutes.
See VideoPour oil on a non-stick pan. Once, it's hot, pour one ladle of batter from a height at a time so that it bubbles and gets a netted appearance. Take a second ladle of batter and pour around this to increase the size of the dosa.
See VideoDrizzle some oil along the edges of the dosa. On a medium flame, the first side should take 2 minutes. Carefully flip the dosa over to the other side, keep for a minute until it has turned golden brown and crisp and it is ready to eat. Serve hot with chutney.
See Video“The recipes, food, its nutritional value or any other information are developed/shared by expert professionals as per their skill levels. The website shall not be responsible for any consequences arising as a result of using or following any information given in this video/article. Viewers discretion advised.”