INGREDIENTS: Roasted (or) Raw Groundnuts, Rice flour, Finger millet flour (ragipindi), Bengal gram (senagabadalu), Green chilly paste, Salt, Coriander, Curry leaves, Spinach, Onions, Carrot, Fresh Green Peas, Cabbage, Thotakura (amaranth leaves), American sweet corn, Oil, Jilakara (cumin seeds)


PREPARATION:                  
  • Chop onions, thotakura, palakura, cabbage, coriander, curry leaves and grate carrot
  • In a bowl of water, soak 1 spoon of bengal gram for 10-15 minutes
  • Grind 1 cup groundnuts into fine powder in a mixy jar
  • Now take a big bowl, add 1 and 1/2 cups of plain flour, 1&1/2 cups of finger millet flour (ragipindi), grinded groundnuts powder, green chilly paste, salt, soaked bengal gram, chopped onions, palakura, thotakura, cabbage, curry leaves, coriander, grated carrot, fresh green peas, american sweet corn and mix well like an fine dough using water
  • Now take a plastic cover, apply oil on the cover, place some mixed dough on it and press it thinly (like rottis, chapathis) using your fingers if not you can place one more cover on it and press it using chapathi maker stick for ease
  • Now keep dosa pan on stove, apply oil, keep rotte with cover itself on pan, after a minute, remove cover slowly, roast it on both sides by applying oil
  • Serve it using curd (or) some pickles (or) Onion Coconut chutney
[Addition of thotakura, palakura, cabbage, carrot, peas, corn is not compulsary,



Cover used should be such that it does not take flame, for example outer packs of cigerette covers available in provisional shops, (or) silver colour coated shiny paper plates of normal dosa size can be used to make]

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