Many days you think of making upma or chapatti for next day's breakfast, but when you get up in the morning you feel upma as so boring or you are too lazy to roll chapatti's. So you wish there's something more easier and tastier and different from the routine breakfast menu we prepare. If you have ever felt so, then this is the right recipe for you.
Ingredients needed
Rice powder - 1 1/2 cup,
Coconut grated - 1/2 cup,
Salt as per taste,
Ginger grated - 1/2 tbsp,
Coriander leaves - finely chopped - 1 tbsp,
Cumin seeds / jeera - 1 tsp,
Green chilly finely chopped - 1 no.(optional),
Oil for shallow frying.
Cooking Method
1. Grind coconut into a smooth and fine paste by adding approx. 1/4 cup water.
2. Take the rice powder in a large mixing bowl, add ground coconut and mix.
3. Add sufficient water to make a loose batter, slightly thinner than cake batter.
4. Add all the remaining ingredients except oil and mix.
5. Heat a flat pan, drizzle few drops of oil then pour one ladle of the batter and spread the batter by pressing slightly using the back of the ladle. Do not spread it like the normal fermented dosa, batter will stick to the ladle. It will not be a perfect circle like the normal dosa.
6. Drizzle 1 or 2 tsp. of oil all over the dosa and cook in medium flame.
7. When the bottom side is done turn the dosa and cook the other side also for a minute.
8. Serve hot with chutney of your choice or Sambhar.
Ingredients needed
Rice powder - 1 1/2 cup,
Coconut grated - 1/2 cup,
Salt as per taste,
Ginger grated - 1/2 tbsp,
Coriander leaves - finely chopped - 1 tbsp,
Cumin seeds / jeera - 1 tsp,
Green chilly finely chopped - 1 no.(optional),
Oil for shallow frying.
Cooking Method
1. Grind coconut into a smooth and fine paste by adding approx. 1/4 cup water.
2. Take the rice powder in a large mixing bowl, add ground coconut and mix.
3. Add sufficient water to make a loose batter, slightly thinner than cake batter.
4. Add all the remaining ingredients except oil and mix.
5. Heat a flat pan, drizzle few drops of oil then pour one ladle of the batter and spread the batter by pressing slightly using the back of the ladle. Do not spread it like the normal fermented dosa, batter will stick to the ladle. It will not be a perfect circle like the normal dosa.
6. Drizzle 1 or 2 tsp. of oil all over the dosa and cook in medium flame.
7. When the bottom side is done turn the dosa and cook the other side also for a minute.
8. Serve hot with chutney of your choice or Sambhar.
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