WHAT YOU NEED:
UDAD DAL 1/2 CUP
SEMOLINA 1 3/4 CUPS
GREEN CHILLY 6,7
GINGER 2"
ASAFOETIDA SIZE OF KABULI CHANA
CURRY LEAVES 4,5 SPRIGS, CHOPPED FINELY
SALT
HOW TO MAKE:
WASH AND SOAK UDAD DAL FOR 3 HOURS
GRIND IT TO FINE BATTER..THEN COVER AND KEEP IT OVERNIGHT.
ON THE NEXT DAY, GRIND GREEN CHILLYS,ASAFOETIDA,GINGER AND SALT COARSE.
TAKE ONE CUP OF WATER AND PUT THIS GROUND PASTE INTO IT. ADD SEMOLINA AND MIX WELL.
POUR THIS MIXTURE TO UDAD DAL BATTER AND MIX THOROUGHLY. KEEP FOR 15 MINUTES.
THEN CHECK THE BATTER CONSISTANCY, IT SHOULD BE LIKE IDLI BATTER, BUT NOT VERY THICK. IF IT IS THICK THEN ADD SOME WATER.
HEAT PAN,GREASE OIL AND POUR A TABLESPOON OF BATTER ON IT AND SPREAD IT BIT THICK.
FRY WELL BOTH THE SIDES.
THIS CAN BE EATEN WITH BUTTER, TASTES VERY GOOD
1 comment:
This is my childhood favorite though it was seldom prepared at home.
Its crispy edges because of the generous amounts of semolina in the dosa/doddaka and we used to eat as it is without chutney.
Jay,your item has come out extremely well.
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