Thursday, June 3, 2010

Vermicelli Dosa

What I used:

Vermicelli / Semiya : 1 cup
Rice flour : 3/4 cup
Sour curd / Yoghurt : 1/2 cup
Salt : as required
Water : 1 1/2 cups
Oil : as required

How I did:
  • Take half cup of sour curd and half cup of water and whip them together.
  • Soak vermicelli in this curd for about 1 to 1 1/2 hours.  If the curd is not sour, soaking can be done the night before.
  • Mash the vermicelli with pappu gutti or using back of a ladle.
  • Mix the rice flour spoon by spoon to vermicelli without any lumps, by adding water when required.
  • Mix salt and the remaining water to adjust the consistency of the batter.
  • Heat a non-stick dosa pan on medium high flame, spray cooking oil or grease oil with a spoon.
  • Pour a big ladleful of batter in the center of the pan.  Using the back of the laddle spread the batter in the form of a big round circle. 
  • Cook for few seconds and when turned to golden brown turn over.  
  • Cook for few more seconds and serve hot with any chutney.  I've prepared Carrot Tomato Chutney for these dosas.


  1. Vermicelli Dosa...Never heard of this...looks interesting...go ahead with your creativity vasavi...:)

  2. Hey Dipika, thanks for your comments.


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