A popular Maharashtrian snack or main dish which regularly prepared in every household. Easy, quick to make, require less ingredients, it tastes amazing with coconut chutney or any veg, non-veg curry. Rice is a staple in India, cultivated in konkan, South region and eaten regularly in the form of boiled rice, bhakari, kheer, pole or ghavan, ladoo etc.
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Yield / Serves
Rice (Dosa rice) â€“ 2 cups Soaked overnight
Fenugreek seeds- 1 tbsp.
Salt as per taste
Oil â€“ 2-3 tbsp.
Water as required
Serving - Coconut coriander chutney
Soak rice and fenugreek seeds in water overnight. Next day blend the same in blender till smooth batter.
Add salt and water adjust the consistency of the batter to ensure it is not very thick not very thin.
In a nonstick pan drizzle oil. Spread all over with rubber spatula. Pour a ladle full or two, batter evenly in a circular motion into round shape.
Cover it with a plate for 4-5 seconds. Remove plate and flip it when the edges begin to rise from the pan. Cook it from other side too.
Serve hot with coconut coriander chutney or tea, coffee.
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