Cooking web notes

     I came to know that this variety of dosa can be made through one of my room mates Usharani, during my hostel days.I tasted the dosa and it was very similar to the dosa my mom makes just by grinding rice and fermenting it for the next day. And this dosa need not be fermented as tomato is there for tanginess! We all love this,family favourite . Sorry I could not click stepwise this time .

Ingredients:

To temper:

Method:

1. Soak rice for minimum 3 hours. Grind it in mixer or grinder along with tomato,redchilli.
2. Add required salt and water. Consistency should be watery than our usual dosa batter.(slightly thick than rawa dosa batter)
3. Heat tawa and add 2 tsp oil,temper with mustard,urad dal,curry leaves,asafoetida and then fry onion till just transparent and add it to the batter. I usually do this with coconut oil as it adds a great flavour.
4. Pour in the heated tawa with drizzle of oil,cook on both sides. Serve with coconut chutney.

I usually soak rice overnight and morning grind it in mixer,make it for breakfast…