by Jyoti V B
This recipe has been viewed 2768 times
This is a delicious innovation with dosa.The flavour of mint, spring onion, coriander, capsicum, basil and chillies adds a spicy and tasty flavour to the dosa. Tastes best when served with potato curry.
- Wash and soak the par-boiled rice, urad dal, fenugreek seeds and beaten rice flakes and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 8 to 10 hours.
- Drain and blend in a mixer to a smooth paste, using water.Transfer the mixture into a deep bowl.
- Cover with a lid and keep aside to ferment in a warm place for 8 to 10 hours.
- Blend the green chillies, spring onions , coriander, mint leaves, basil and capsicum in a mixer.
- Add this paste and salt to the batter and mix well.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a thin circle.
- Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
- Fold over to make a semi-circle or a roll.
- Repeat with the remaining batter to make more dosas.
- Serve immediately with potato curry or coconut chutney.
This recipe was contributed by Jyoti V B on 25 Jun 2016
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