Curry leaf dosai recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Rice - 1 1/2 cup
  2. Parboiled rice - 1/2 cup
  3. Flattened rice - 1/2 cup
  4. Black gram - 1/2 cup
  5. Pigeon pea - 1 tablespoon (tbsp.)
  6. Fenugreek seed - 1 teaspoon (tsp.)
  7. Curry leaf - 1 1/2 cup
  8. Green chili - 4
  9. Shallot (sambar onion) - 10
  10. Cumin seed - 1 teaspoon (tsp.)
  11. Salt - as needed
  12. Oil - as needed

PREPARATION:

  1. Soak rice, parboiled rice, black gram, pigeon pea, fenugreek seeds in water for 6 hours.
  2. Soak the flatten rice in water 1/2 hour before you start grinding the ingredients to a dosai batter.
  3. Grind soaked rice, parboiled rice, black gram, pigeon pea, fenugreek seeds in to dosai batter by adding water as needed.
  4. Grind soaked flatten rice, green chili, curry leaves, shallot (sambar onion), cumin seeds into a fine thick batter.
  5. Now mix these batter (rice and flatten rice) together. Add salt as needed mix well and let it ferment for 6 to 8 hours.
  6. -- Making Dosai --
    1. Heat the flat iron skillet or non-stick tawa pan well.
    2. Pour a spoonful of batter in the center, spread with the back of the spoon to a thin flat round sheet
    1. Once this side is cooked, flip over and cook until the dosai is cooked on the other side. Remove and serve

NOTES:

  1. Goes well with garlic chutney.



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