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The addition of barley, soybean and cheese inceases the nutritional value of the traditional south indian dosa. Enjoy it hot pipping from the griddle.
- Soak all the dals, rice, barley and soyabean overnight in enough water.
- Blend it in a mixer till smooth. Remove and keep aside.
- Soak the beaten rice(poha),in enough water for half an hour.
- Blend the poha, till smooth and frothy. Remove and keep aside.
- Combine the poha paste and mix paste together in a bowl and cover and keep aside to ferment for at least 3 to 4 hours.
- Once the batter is fermented, add cumin seeds to the batter and mix well.
- The consistency of the batter should not be too thick or thin. Add water if necessary.
- Heat the non - stick tava (griddle) and sprinkle little water on it. It should steam immediately.
- Pour a spoonful of batter on the tava (griddle) and spread in a circular motion to make a 125mm (5'') thin dosa.
- Smear a little oil along the sides, cook til the dosa turns brown.
- Add 1 tbsp of the filling to the dosa.
- Turn with a spatula when crisp and flip onto the other side.
- Repeat with the remaining batter to make 9 more dosas.
- Serve hot with coconut chutney and sambhar.
This recipe was contributed by MOONBEAMS on 28 Oct 2010
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