Crispy Pearl Millet(Kambu) Dosai with Kothamalli(Coriander) Urundai for Breakfast
Kambu: 1cup
Whole Urad Dal: 1/4cup
Methi Seeds(Vendhyam): 1tsp
Salt as needed
METHOD
Soak Kambu(wash it completely before soaking) and Urad Dal-Methi Seeds separately for about 6hrs.
Grind Kambu and Urad Dal-Methi Seeds separately.
Once grounded to Dosa consistency add salt and leave for fermentation.
You will get crispier Dosa's.
PS: Increase quantity accordingly.
Use Whole Kambu(Pearl Millet).
You can add all dals too. When you add all dals exclude Vendhayam.
Kambu: 1cup
Whole Urad Dal: 1/4cup
Methi Seeds(Vendhyam): 1tsp
Salt as needed
METHOD
Soak Kambu(wash it completely before soaking) and Urad Dal-Methi Seeds separately for about 6hrs.
Grind Kambu and Urad Dal-Methi Seeds separately.
Once grounded to Dosa consistency add salt and leave for fermentation.
You will get crispier Dosa's.
PS: Increase quantity accordingly.
Use Whole Kambu(Pearl Millet).
You can add all dals too. When you add all dals exclude Vendhayam.
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