Showing posts with label dosa. Show all posts
Showing posts with label dosa. Show all posts

Sunday, July 5, 2020

Semolina Crepes

semolina crepes rava dosa
This delicious semolina crepe known as rava dosa is easy to prepare and can be served with green chutney, tomato chutney, and sambar or other curries. 

Wednesday, July 6, 2011

Savoury pancakes and giveaway winner

barley dosa
1/4 cup cavena or other *
1/4 cup rice any type
1/4 cup urud dal split black gram
1/4 tsp fenugreek seeds
tempering
1 to 2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds coarsely ground
1/4 tsp fennel seeds coarsely ground
1 to 2 green chillies chopped to taste
2 to 3 tbsp onion chopped
1/2 tsp ginger grated
1 tsp salt
water to soak and to make the batter
oats dosa
Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.
oats dosa
Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.

Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip, then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake. 

As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes. These savoury crepes or dosa can be eaten on its own.

* If you don't have cavena use oats, barley or quinoa in the same way.

Thank you to all the dear friends who had participated at the food palette series purple, check out the wonderful purple dishes. Congrats to the winner Lizzy.

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