Ingredients
1 cup rava (semolina)
1 cup rice powder
3 raw chilli powder
Ginger, 1/2 inch
1/2 teaspoon red
pepper
1/4 teaspoon cumin
One pinch of hing
3 onions, chopped
3 tablespoons cashew
nuts, fried
As salt to taste
Oil
Procedure
Mix rice powder and rava with some water and mix till it
becomes a smooth paste.
Add asafoetida, cumin
seeds and salt.
Cover the pot and
keep it in a warm place for a few hours.
Mix chopped onion,
raw chilli, ginger, cashew nuts and chilli in a bowl and set aside. Heat a
frying pan and grease it with a tablespoon of oil. Mix some water in dosa bata
and turn it into a thin bata.
Pour 1/2 cup of bata
in the middle of the pan and spread it out with a quick external spiral motion
to make it thin about 6 inches in diameter.
Sprinkle some onion-raw lentil mixture on top. Stain the
edge with a little oil and cook until golden brown.
Using a spatula,
carefully fold the dosa and remove from the pan. Serve hot with chutney or
sambar.
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