Wednesday, February 24, 2010

Jeeraka Dosa

Raw rice - 1 glass
Cumin seeds - half teaspoon
Shallots - 3/4
Sugar - half teaspoon (optional)
Coconut - half glass, grated
Salt to taste

Soak the rice for 4-5 hours. Grind it into a dosa-batter consistency along with the cumin seeds, shallots, salt, sugar and coconut. Add curry leaves.
Pour and make sure both sides are done as you would with traditional dosas.
Serve with coconut chutney.

Ensure that you grind the batter just before you make dosas. This batter should not be allowed to sour. If you have more batter than you need, ensure that it is kept in the refrigerator immediately after it is ground.

1 comment:

  1. I have been coming back more for the chutney!