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A colorful and healthy dosa
Published On: 07 Jan 2005
English: French Beans
telugu: French Chikkudu
kannada: French Beans / Huruli Kayi
hindi: Bakla / Pharasbeen / Sem
Konkani: Beans / Anne Saango
Oriya: French Beans
Punjabi: Fras Bean
Kashmiri: Fraa’Sh Bean
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
Cut all vegetables into very small cubes.
Half boil these vegetables in a vessel.
:- Boiling the vegetables helps for easy digestion.
Add these vegetables into the dosa batter.
Add green chillies and coriander leaves.
Add salt to taste and mix well.
Heat dosa tava.
Spread a little oil on the tava.
Make dosa like the regular ones.
Cook both the sides of the dosa.
:- Serve with tomato chutney.
No words to say
thanks for the good recipe.but if you explain me some of word.
(uzhunnuparippu and kadalaparippu)i love looking.but i dont know how cooking that yaammy
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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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