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Kerala style dosa
Published On: 30 Mar 2011
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
Soak rice, urad dhal and fenugreek for few hours.
Grind all those together and make a batter.
Grind the cooked rice, then add to the batter and keep it for 6-8 hours.
Add enough salt before cookingHeat lightly greased tawa, pour the batter, cover it with a lid until dosa is ready.
Serve it with Chammanthi/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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