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Brown and crispy dosa
Published On: 24 May 2010
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
Wash and soak raw rice and urad dal for 4 hrs.
Grind soaked rice and dal with 1 tbsp cooked rice into a smooth batter by adding required water. Keep it over night to ferment.
Heat a non-stick pan in medium high flame. Add salt to the batter and mix well.
Spread the batter into very thin dosa and add ghee/oil over it to fry till light golden brown.
Serve with coconut chutney and sambar.
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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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