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Very fluffy and soft Dosa
Published On: 24 Feb 2009
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
Bengali: Laban / Noone
hindi: Cheeni / Shakkar
Wash the rice flakes, rice and soak in butter milk overnight.
The next day grind the mixture to a fine paste.
Add Salt and sugar while adding little water if necessary.
Remove in a vessel and add the soda and mix well.
The batter should be thick enough to pour in a small saucepan.
Keep it for 2 hours for fermentation.
Pour a ladle full of the dosa batter into it the pan. :-No need to spread it as it is a thick and fluffy type of dosa.
Keep it covered and after a few seconds pour a little oil around the edges of the dosa and cover it again till it is cooked.
Take care to have a medium flame.
After a few minutes, turn the dosa. Keep it covered again.
Remove when both sides are done.
:- Serve hot with tomato or coconut chutney.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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