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Crispy dosa made of rice and lentils
Published On: 04 Sep 2009
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
Bengali: Laban / Noone
Soak all the ingredients except rice flour, salt and oil for about 4-5 hours.
Drain the water and grind to a smooth batter adding sufficient water for grinding.
Add rice flour,salt and mix well. 4)Keep it for fermenting overnight or till the volume of the batter has increased.
Mix the batter well. The consistency of the batter should be thinner than the normal dosa batter.
Spread the batter on the heated pan,drizzle few teaspoons of oil,fry on one side only.
Roll it before serving and serve it 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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