One more crispy,golden, netted and yummy dosa that can be easily made without fermentation. You will be wondered after tasting this dosa to know it is crispier than usual rawa dosa. Nowadays this dosa finds place in our dinner very often…
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Yield / Serves
Roasted Vermicelli 2 cups
Wheat Rawa / Wheat Sooji 1/2 cup
Rice flour 1/2 cup
Whole Wheat flour 1 cup
Finely chopped green chillies, ginger and curry leaves as per taste
Salt to taste
Mustard seeds and cumin seeds for seasoning
Oil to make dosa
In a blender coarsely powder the roasted vermicelli. Mix other flours with it and add salt and water. Bring it to a milk shake consistency. Add the chopped stuff to it.
In a sauteing pan do the seasoning in two t.spoons of oil adding mustard seeds and cumin seeds and transfer to the batter. Keep the batter aside for 30 minutes to 1 hour. Add 100 ml of water to make the batter thin.
Heat a Dosa tawa. Grease it with drops of oil. Pour a ladle of batter around the tawa from the outer corner towards the centre. If needed take some more batter and fill up the empty space.
Drizzle few more drops of oil. When you see the corners getting cooked flip off the next side and cook for a minute. The crispy and tasty dosa is ready to be served with Chutney or Sambar.
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