Jaggery coconut dosa
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- Soak rice, fenugreek seeds together for 6 hours.
- Soak urad dal separately for 6 hours.
- Grind the rice and fenugreek seeds together with cooked rice and jaggery.
- Grind the urad dal separately.
- Pour both the mixtures in a container.
- Heat little oil in a pan.
- Pour a laddle full of the batter on the pan and spread it in the form of a circle.
- Quickly sprinkle the grated coconut on it.
- Sprinkle little oil so that the dosa''s sides do not stick to the pan.
- Turn to the other side when it turns light brown.
- Remove and place in a plate.
- Serve with chatni or sambhar.
This recipe was contributed by cookingtime4g3 on 01 Jul 2006
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