Eaten extensively in southern India, dosa originated among the people who were mostly vegetarians.
1 % cups (185 g) rice flour
1 % cups (185 g) plain flour a little chilli powder (optional)
2 tablespoons plain yoghurt 1 tablespoon ghee, melted
1 Mix the rice flour with the plain flour.
2 Add chilli, yoghurt, ghee and enough water to make a thick batter. Cover and stand at least 8 hours or overnight, at room temperature.
3 Spread heaped tablespoons of mixture thinly into a greased frying pan, cook over medium heat until lightly browned, remove. Repeat with remaining mixture.
MAKES 15 To 20
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