Thursday, 12 January 2012



Besan 1 Cup

Rice Flour 1 Cup

Green Chiles 2 – 3

Cumin Seeds 1/4 tsp

Onion 1 Small

Cilantro few Sprigs

Salt to taste
Oil as required

Method of preparation:
Peel and finely chop the onion.
Remove stems, wash and grind the green chiles into coarse paste.
Wash and finely chop the cilantro.

In a mixing bowl, add besan, rice flour, green chiles, cumin seeds, cilantro and salt.
Add enough water (around 3 cups) and make it into a somewhat thin batter.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of besan dosa batter on the pan in circular motions.
Make sure batter is thin enough that the dosa has perforations.
Try to fill up any big holes and form into 10 – 12 inch diameter dosa.
Layer the dosa with a tbsp of chopped onion.

Fry till bottom side starts to turn light golden brown.
Pour quarter tsp of oil around the dosa and turn on other side.
Reduce the heat to medium and cook on this side for a minute before removing from heat.
Repeat the same with remaining besan dosa batter.
Serve besan dosa with any chutney of your choice or with sambar.