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09 December 2012,22:38 by
J.Sujatha

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PARUPPU DOSAI

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Batter: Grind the lentils with fennel seeds and red chilies, add water and grind to coarse, thick consistency.
  • Add the asafetida powder, turmeric powder and onions to the batter. Adjust seasoning with salt, mix well.
  • Heat a tawa or an iron skillet over medium heat. Spread a little oil on the skillet and wipe it off with a paper or cloth towel.
  • Make sure not to leave too much of oil on the skillet as the batter will not spread evenly.
  • Pour a ladleful of batter into the centre of the skillet and spread the batter in a circular pattern.
  • Spread a small amount of oil in and around the edges of the dosai. Cook till it is golden and crisp on both sides. Serve hot.

INGREDIENTS

  • 75 grams chana dhal, rinsed, soaked and drained
  • 145 grams toor dhal, rinsed, soaked and drained
  • 45 grams moong dhal, rinsed, soaked and drained
  • 1 tablespoon fennel seeds
  • 75 grams finely chopped onions
  • 30 grams extra long-grained rice, rinsed, soaked and drained
  • 6-9 dried red chilies, rinsed and soaked
  • ½ teaspoon asafetida powder
  •  ¼ teaspoon turmeric powder
  • Salt, to taste
  • Cooking Oil for cooking

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