| |
| Ingredients |
Quantity |
| Raw
rice |
500
g |
| Yeast |
2
g |
| Sugar |
50
g or to taste |
| Salt |
to
taste |
| Coconut |
1 |
| Cumin |
5
g |
| Small
onions (sliced) |
10 |
| Curry
leaves (chopped) |
2
sprigs |
| Garlic
(crushed) |
5
cloves |
| Coconut
oil |
20
ml |
| |
|
Method
of preparation
|
| 1. |
Grind
the soaked raw rice to a smooth paste. The
batter should be thick, but
of pouring
consistency.
|
| 2. |
Dilute
the yeast in 15 ml luke warm water and 10
g of sugar and mix to the
ground batter. |
| 3. |
Mix
in the sugar and salt to the batter and allow
6 to 8 hours to ferment. |
| 4. |
Mix
in the grated coconut, garlic, curry leaves,
small onion and check for
salt and sugar. Keep aside for
half an hour. |
| 5. |
Heat dosa
pan, sprinkle oil, and pour one ladle full of batter and cook
for one
minute in slow fire. |
| 6. |
Turn the
side and cook till golden brown
colour. |
| 7. |
Sprinkling
a few drops of ghee before serving will add to the taste and
flavour. |
| |
Courtesy:
The Surya,
Ernakulam
|
|
|
|
