Wednesday, August 3, 2011

Tomato Dosa (Pan cakes)


This tastes a bit like omelettes. I make this when I am in no mood for carbohydrates.


            3/4 bowl of besan (Chick pea flour)
1bowl of finely chopped tomatoes
1/2 bowl of finely chopped onions
½ bowl of Coriander leaves (cilantro)
1 small chopped green chilli

Method of Preparation

Mix everything in a bowl. Add enough water to bring it to dosa batter consistency. Actually 1 tbsp of rice flour can be added to make crisp Dosas. But there is no much difference in the taste if you don’t add.
Heat the Non-stick Dosa Tawa on a medium heat for 2 minutes and grease it well (otherwise dosa sticks to the tawa).

Take the batter in a big spoon and spread it on the Tawa circularly and as thinly as possible.
Add half a tsp of oil on the sides of the Dosa, cover it and let it cook for 3-4 minutes on a low heat.
If the dosa is done then it doesn’t stick to the tawa and gets the roast look. Turn the Dosa so that the other side gets cooked too (for about 1 min). Now the heat can be increased. Take out the Dosa on a plate.

1 comment:

  1. This sounds so nice. Found your blog through Ravelry.