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Easy n healthy Adai (Dosa) with Semolina (Rava) n Semiya (Vermicelli)
Published On: 06 Jan 2014
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
for more details, click the name of the ingredient
kannada: Shavige / Semia
hindi: Sevyaian / Semya / Sevai
Gujarati: Sev / Sevaian
Konkani: Sevai / Shavige / Sheyyo
Marathi: Shevaya / Sev
hindi: Cheeni / Shakkar
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Bengali: Laban / Noone
1) Fry vermicelli in 2 tsp of oil [or clarified butter] and cook in ½ to 1 cup of water. 2) Mix all the ingredients with it thoroughly except oil. 3) Take only as much of the mixture as is necessary to make one Adai at a time. 4) Add just enough water to it, mix well and roll it into a ball, about the size of a tennis ball. 5) Heat a flat iron griddle on a medium fire and smear a little oil on it. 6) Place the ball of dough at the centre of the griddle and spread it quickly with the hand into an even pancake, dipping the hand in cold water often. 7) Pour two or three teaspoonfuls of oil along the edge of the Adai and a tsp or two all over it. Turn it over after a minute or two. Add 2 tsp oil along the edge and fry for a while till it is golden brown in colour on both sides. 8) Remove from the griddle and serve hot along with some chutney, pickle, clarified butter, or butter.
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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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