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Main Course

Spring Dosa

Crispy on the edges, soft in the middle — this spring dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 6 servings

4 cup Long Grain rice
2 cup Rice
1 cup Black gram (Uzhunnu)
Salt, to taste
1 nos Capsicum chopped finely, big
1 nos Onion chopped finely
2 nos Tomatoes chopped finely

Preparation

Step 1
Soak the long grain rice for 6-7 hrs & black gram for an hour.
Step 2
Dry grind the converted rice.
Step 3
Grind the soaked rice to a coarse paste & black gram to a fine paste.
Step 4
Mix together all the three ground mixtures along with salt & let it ferment at least for a day.
Step 5
Heat a griddle & make a round shape with a ladle full of batter.
Step 6
Sprinkle the chopped vegetables & apply little oil round the edges.
Step 7
After a couple of minutes, flip the side & cook.
Step 8
Serve while still hot with Chutney or Sambhar.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.

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Main Course

Spring Dosa

Crispy on the edges, soft in the middle — this spring dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 6 servings

4 cup Long Grain rice
2 cup Rice
1 cup Black gram (Uzhunnu)
Salt, to taste
1 nos Capsicum chopped finely, big
1 nos Onion chopped finely
2 nos Tomatoes chopped finely

Preparation

Step 1
Soak the long grain rice for 6-7 hrs & black gram for an hour.
Step 2
Dry grind the converted rice.
Step 3
Grind the soaked rice to a coarse paste & black gram to a fine paste.
Step 4
Mix together all the three ground mixtures along with salt & let it ferment at least for a day.
Step 5
Heat a griddle & make a round shape with a ladle full of batter.
Step 6
Sprinkle the chopped vegetables & apply little oil round the edges.
Step 7
After a couple of minutes, flip the side & cook.
Step 8
Serve while still hot with Chutney or Sambhar.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.