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A complete culinary delight, kela dosas are as unique as they sound. With mashed bananas as filling, the dosa tastes great with coconut and chilli chutney.
- Soak the rice, dal and fenugreek seeds for at least 5 to 6 hours.
- Drain and grind to a fine paste.
- Add a little warm water and salt. the dosa mixture should be like a thick white sauce. keep aside for 5 to 6 hours.
- Mash the bananas. add to the dosa mixture. add the green chillies and sugar.
- Grease a non-stick frying pan with a little oil and heat.
- Spread the mixture in small rounds about 50 mm. (2") diameter.
- Put a little ghee around the sides of the rounds and cook for a few minutes.
- Turn and cook again.
- Serve hot with chutney.
This recipe was contributed by aroon on 24 Nov 2000
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