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.

2 comments:

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

    ReplyDelete
  2. Hey Dipika, thanks for your comments.

    ReplyDelete

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