Wednesday, 8 February 2012

Yogurt Dosa

Rice Flour 1/2 Cup
Maida 1/4 Cup
Plain Thick Yogurt 1/3 Cup
Cumin Seeds 1 tsp
Green Chiles 1 – 2
Salt to taste
Oil as Required
Method of preparation:
Remove stems, wash and coarsely grind the green chiles with salt.
In a mixing bowl, mix together rice flour, maida, yogurt, cumin seeds, green chili paste and salt into smooth somewhat thin batter with enough water.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of yogurt dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 8 – 9 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for 2 -3 minutes before removing from heat.
Repeat the same with remaining yogurt dosa batter.
Serve instant yogurt dosa immediately with sambar or with any chutney of your choice.