Wednesday, 9 November 2011




     1)    Alsa wheat (skinned polished whole wheat) – 500 gm.
     2)    Urud dal (split black gram lentils) – 250 gm.
     3)    Medium hot green chilies – 3 Nos.
     4)    Tender curry leaves – 2 sprigs
     5)    Tender ginger – 1 inch piece
     6)    Asafoetida powder – ¼ teaspoon
     7)    Salt – 1½ teaspoons
     8)    Coconut oil or ghee to grease the pan

To Cook:

          Soak the wheat and the lentils in water overnight. Wash well and drain. Peel the ginger and chop to pieces. Put all the ingredients except the curry leaves into a wet grinder or a food processor. Add a little water from time to time and grind to very fine paste. Shred the curry leaves and sprinkle on the paste. Add more water and stir to loosen up the paste to a consistency which is just a little bit runnier than pancake batter.

          Set a thick cast iron flat pan or non–stick flat pan on the stove. Follow the procedure given in my ‘whole wheat dosa’ recipe to make beautiful thin vada flavored wheat dosas lightly roasted on both sides.

          Serve with coconut chutney or with roasted coconut saambar (recipes given separately). You will love this heavenly dosa.

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