Cucumber Dosa

Great tasting Cucumber Dosa

This dosa variety is very famous in Karnataka. Traditional recipe uses white rice for this dosa, but I substituted white rice with brown rice. This is a super delicious dosa and everyone at our home loved it. This recipe is definitely a keeper.

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Quinoa – Besan Dosa (Crepes)

I feel Quinoa makes any dish healthy. These days I’ve been using Quinoa in many daily recipes. This is one such dish I prepared using cooked Quinoa. Dosa tasted so delicious and felt good. 

Ingredients: 1 cup cooked Quinoa 1 cup Chickpea Flour (సెనగపిండి, Besan) 1 tsp Cumin Seeds 1 ½ tsp Red Chili Powder Salt Oil or Non-stick spray  Preparation: Add quinoa + besan + cumin seeds + chili powder + salt in a bowl; pour some water and mix well to make a thin batter. Heat a non-stick pan. Then take a ladleful of batter, first pour around the edges of the pan in a circle and quickly fill in the circle to make it into a big circle.  Pour some oil or spray non-stick spray around the dosa and let the dosa cook for a while.  Then flip it over and pour some more oil (optional).  When it is cooked on both sides, remove from the pan and transfer to a serving plate. Repeat the same process with the remaining batter.  We enjoyed our dosas without any chutney as it tasted great alone.  These make a great breakfast with some juice on the side. Yummy!!

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Brown Rice – Wheat Dosa

This is a very simple, yummy and instant dosa variety with brown rice. 

I previously posted 4 other versions of brown rice dosas. These dosa recipes can be found at the following links.

• Brown Rice Dosa – Version 1
• Brown Rice Dosa – Version 2
• Brown Rice – Quinoa Dosa
• Soy Beans - Brown Rice Dosa

Let’s see today’s recipe:

Ingredients: 2 cups Brown Rice 1 cup Whole Wheat Flour 1 tsp Cumin Seeds Some Chili Powder for spiciness (I didn’t add though) Salt Oil to pour around dosas (optional) Preparation: Dry roast brown rice in a pan until it turns golden brown in color. Keep aside for some time until it becomes little cold. Then add this rice to a blender and grind into a fine powder (a little coarse texture is OK).  Mix powdered brown rice with wheat flour + cumin seeds. Add salt and some water and mix well to make a smooth batter. The batter should be thin so that it can be poured easily on the pan. Heat a non-stick pan and pour a ladleful of dosa batter along the edge in a circular fashion. Then quickly fill in the circle with some more batter to make a big circular dosa.  Pour oil around the dosa if desired and allow it to cook for some time. Loosen the edges of dosa with a spatula and flip the dosa to allow cooking on the other side.  When dosa is done, remove it from the pan and place on a serving plate. Repeat the same process for as many dosas as you want.  Enjoy these healthy and yummy dosas with desired chutney.  Keep in mind that any dosas taste so better when hot.

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Brown Rice – Quinoa Dosa

This is another dosa variety I recently tried and liked. My daughter who never liked any kind of dosas that much, said this dosa is super delicious and wanted more. This is a very simple recipe that doesn’t require fermenting.

Ingredients: 2 cups Brown Rice 1 cup Quinoa Salt to taste Oil Preparation: Wash and soak brown rice and quinoa in different bowls for about 6 to 8 hours. Later grind them together into a fine paste. Add some water to dilute it and make into batter of pouring consistency. Add salt as required and mix well. Keep aside. Note: This batter doesn’t require to be fermented. The batter can be used immediately for making dosas after you prepared it. Heat a non-stick pan. Take a ladleful of batter, drop in the center of the pan and quickly spread into a thin circle. Pour little oil around the dosa and allow cooking. Later flip it over and allow cooking on the other side too. Finally transfer to a serving plate. Repeat the same process with the remaining batter or until required amount of dosas are prepared. Enjoy these delicious and healthy dosas with desired chutney.

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Whole Wheat – Soy Dosa

This is a yummy and healthy dosa and instant.

Ingredients: 1 cup Whole Wheat Flour 1 cup Soy Flour 1 cup Semolina (Upma Rava) 1 tsp Ginger Paste 1 tsp Coriander-Cumin Powder 1 tsp Flax Seed Powder 1 tsp Red Chili Powder Few Cilantro Leaves, finely chopped Salt Oil Preparation: Mix everything under ingredients except oil to form a thin batter by adding water as needed. Adjust salt. Heat a pan and pour a ladleful of batter and quickly spread into a thin circle. Pour little oil around it and allow dosa to cook for some time. Then flip it over and pour some more oil around it and again allow it to cook. Transfer the cooked dosa to a serving plate and enjoy with desired chutney. Repeat the same process with remaining batter. Enjoy these delicious and healthy dosas for breakfast/lunch/dinner. We had our dosas with Tomato Chutney.  Yummy!!

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Brown Rice Dosa – Version 2

Before going into the recipe: Check out my guest post on Be@Home website where two of my recipes were published.

Now to the recipe: As I wrote in my previous post, this is a second version of brown rice dosa where I soaked brown rice and fermented the batter. There is version 3 too, which will be coming soon in the series.

Ingredients: 3 cups Brown Rice 1 cup Black Gram (Minappappu, Urad Dal) Salt Oil Preparation: Wash and soak rice and dal separately in plenty of water overnight or for 6 hours. Grind them into a fine paste adding water as required. As I observed, brown rice has taken a little longer time to grind than the regular white rice. Add salt to the batter and mix well. The batter should be of dropping consistency. Allow the batter to stand overnight and get fermented. When the batter is ready, mix it well and check for salt and add some water if the batter became thick. Heat a non-stick pan and pour a ladleful of batter and spread into a thin circle. Pour a little oil around the dosa and allow it to cook for some time. Then flip over the dosa and add more oil if desired and allow it to cook again. When the dosa is done, transfer it to a serving plate and enjoy the crunchy dosa with desired chutney. Repeat the same process with remaining batter. We ate our dosas with Onion Chutney and Peanut Chutney.

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Brown Rice Dosa – Version 1

This is an instant dosa with no soaking or fermenting. I named it version 1 because I also tried another version of this dosa by soaking and fermenting. Both of them tasted so good and felt healthy. I will post the second version soon.

Ingredients: 2 cups Brown Rice 1 cup Rice Flour 1 tsp red Chili Powder 1 tsp Cumin Seeds ¼ cup finely chopped Onion ¼ cup finely chopped Mint Leaves 1 cup Buttermilk 3 cups Water (or as needed) Salt to taste Oil Preparation: Powder brown rice and add to a mixing bowl. Add rice flour + chili powder + cumin seeds + onion + mint leaves + buttermilk and mix well to form a thin batter by adding water. Adjust salt. Heat a non-stick pan and pour a ladleful of dosa batter. Then quickly spread into a thin circle with the back of the spatula. Pour oil around it and allow cooking for a while. Then flip it over and pour more oil around the dosa and allow cooking. When dosa gets cooked remove it from the pan and place on a serving plate. Repeat the same process with remaining batter and enjoy this healthy and yummy dosa with your favorite chutney.

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Orange Rava Dosa

One day I tried to make orange juice in a weird way. I took out orange wedges, put in the blender and blended finely. Then filtered it to extract juice, but could get only a glass full of juice with so many oranges and more of orange pulp. I didn't want to waste the orange pulp, so thought of using it in some recipe and stored it in the refrigerator for a day. The next day I got the idea of making dosas with the pulp. DH and kids laughed at the idea of an orange dosa, but they agreed that it tasted great when I made it.

A closer shot

Ingredients: 1 cup Rice Flour 1 cup Semolina 1 cup Orange Pulp 3 or 4 Green Chilies Few Curry Leaves Few Cilantro Leaves 1 tsp Cumin Seeds Salt Oil Preparation: First grind green chilies + curry leaves + cilantro into a fine paste. Keep aside. In a wide bowl mix together rice flour + semolina + orange pulp + cumin seeds and make into a thin batter. Add salt as required.  The batter should be pouring consistency. Add the green chili paste to the batter and mix well. Heat a non-stick pan. Then take a ladleful of batter, first pour around the edges of the pan in a circle and quickly fill in the circle to make it into a big circle.  Pour some oil around the dosa and let the dosa cook for a while.  Then flip it over and pour some more oil (optional).  When it is cooked on both sides, remove from the pan and transfer to a serving plate. Repeat the same process until required amount of dosas are done.  We enjoyed our dosas with Peanut Chutney.  Yummy!!

I am sending the heart-shaped dosa to "Hearts For St Valentine's Day Event", hosted by Priya.

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Soy Beans – Brown Rice Dosa

Presenting another healthy dosa version! This tasted so delicious like all the other dosas. We all know about the many health benefits of soya and brown rice.

Soybeans provide lots of proteins, iron, calcium, phosphorus, and dietary fiber. They are also excellent source of vitamins B1, B2, B6, and E and folic acid. It helps in reducing LDL (bad cholesterol) levels and in cancer prevention.

Brown rice is considered to be an excellent food for weight loss and lowering cholesterol. It is a rich source of fiber and many vitamins.

Ingredients: 1 cup dried Soy Beans 1 cup Brown Rice A handful of Cilantro A small Ginger piece, peeled Salt Oil Preparation: Wash and soak soya beans and brown rice separately with plenty of water overnight. Grind into a thin batter (dropping consistency) along with cilantro + ginger + salt. Heat a non-stick pan and pour a ladleful of batter and quickly spread into a circle. Pour some oil around it and allow cooking for some time. Then flip it over and allow cooking on the other side too. Transfer dosa to a serving plate. Repeat the same process with the remaining batter. Enjoy this healthy and yummy dosa with desired chutney. YUMMY!

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Pinto Beans Dosa - Spicy

I recently made a yummy dosa with pinto beans. DH said it tasted soooo delicious. I felt like eating a pesarattu.

Pinto beans are so rich in fiber and iron. Here are some health benefits of these beans:

Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, potassium, and copper. Source: WHFoods.

A closer look

Ingredients: 1 cup Pinto Beans 1 cup Rice Flour A small piece of Ginger 2 or 3 Green Chilies Handful of Cilantro Leaves ½ tsp Cumin Seeds Salt as required Oil Preparation: Wash and soak pinto beans in plenty of water overnight or at least 8 hours. When they become soft, grind the beans into a fine paste along with ginger + green chilies + cilantro. Add more water if needed. It’s ok if it doesn’t grind so smoothly, it still tastes great. Note: You can also grind ginger + green chilies + cilantro separately instead of adding it to the beans and then mix with the batter. Transfer this pinto bean batter to a big bowl and add rice flour + cumin seeds + salt and mix well. Make a thin batter. Heat a non-stick pan and pour a ladleful of the batter in the center and spread quickly into a circle. Pour little oil around the dosa and leave it for some time until it comes off easily from the pan. Flip over and pour little more oil (optional) around the dosa and let it cook for some time. Remove from the pan and place on a serving plate. Repeat the same process with remaining batter. Enjoy these hot dosas with your favorite chutney.  Yummy!!

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Tomato Rava Dosa

Hope all of you enjoyed the Halloween. My kids collected a year supply of candies and treats. Halloween is the most enjoyable event for all the kids, isn’t it? We had a small gathering for Halloween. It was fun!!

Now coming to today’s recipe, this is a nice variation to the regular rava dosa. It was delicious and colorful. 

Ingredients: 1 cup Rice Flour 1 cup Semolina (Upma Rava) 3 or 4 Tomatoes, medium sized A small piece of Ginger A few Cilantro leaves, chopped fine Some sour Buttermilk or Water to make batter Salt Oil Preparation: Chop tomatoes into big pieces and grind into a paste along with ginger. Keep aside. Combine rice flour + semolina to make a thin batter by adding buttermilk or water.  Add salt as required. Add tomato paste + cilantro to the batter and mix well. Heat a non-stick pan and pour a ladleful of batter first around the edges of the pan in a circle. Quickly fill in the circle to make it into a big circle.  Pour some oil around the dosa and let the dosa cook for a while. Then flip it over and pour some more oil (optional).  When it is cooked on both sides, remove from the pan and transfer to a serving plate. Repeat the same process with remaining batter.  Enjoy these delicious and colorful dosas with your favorite chutney.

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Wheat Rava Dosa

Presenting another instant and healthy dosa from my kitchen!! This so easy to make and contains healthy ingredients. Check it out yourself!!

Ingredients: 2 cups Whole Wheat Flour 2 cups Cracked Wheat (Godhuma Rava) Sour Buttermilk to mix (Or some sour yogurt + water) 1 tbsp Black Pepper Powder (Adjust according to individual taste) Salt as required Oil to pour around dosas Preparation: Mix together wheat flour + cracked wheat + black pepper + salt and make into a thin batter by pouring buttermilk as required. Keep aside. Heat a non-stick pan and pour a ladleful of the batter at the center and quickly spread into a circle. Pour little oil around the dosa and leave it for some time to cook. Then flip the dosa over and let the other side to cook for some time again. Pour some oil around the dosa again. I usually don’t pour oil for the other side of dosa as it will make the dosa too oily for me. Remove the dosa from the pan and transfer to a serving plate.  Repeat the same process with remaining batter and enjoy with desired chutney. This is a healthy, light meal for both adults and kids. Yummy!!

This is my contribution for the following events:

1. Srivalli’s “Kid’s Delight” event
2. EC’s “WYF:Light Meal” event
3. Sireesha’s “Cooking for Kids Event- Wheat”, an event started by Sharmi of Neivedyam.

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Quinoa Dosa

Quinoa is a grain that has little crunchy texture. It gives a nutty flavor when cooked. Quinoa belongs to spinach family. It is rich in proteins and fiber. Though Quinoa is not a very common grain in many kitchens, many are trying to explore this wonder grain due its health benefits.

Quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus; this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

I made Dosas with Quinoa and they tasted sooo delicious!! This is an instant dosa and doesn't need any fermentation. And these are very easy and quick to make. 

Ingredients: 2 cups Organic Quinoa 1 cup Wheat Flour 1 cup Rice Flour Salt Oil Preparation: Wash Quinoa well. Then mix all the ingredients except oil into a batter using water as required. It should of dropping consistency and it should be considerably thin. Heat a pan and pour a ladleful of batter and make a circle.  But don’t spread it like most dosas. Start pouring the batter around the edge of the pan thus making a big hollow circle. Quickly fill in the circle with more batter.  Pour little oil around the dosa and allow it to cook for some time. Then flip it over and allow it to cook on the other side too. Pour little oil around the dosa if needed. Transfer the dosa to a serving plate. Repeat the same process with remaining batter.  Enjoy these healthy and yummy dosas with desired chutney. Yummy!!

This is my contribution to "WYF: Breakfast event, hosted by EasyCrafts.

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Bread Dosa

I love dosas, so I try to eat them in different ways. I recently tried a delicious dosa with bread slices and it turned out so delicious and perfect. Try it and find it out yourself!

Ingredients: 4 Bread Slices 2 cups Rice Flour 1 tsp red Chili Powder 1 tsp Cumin Seeds A handful of Cilantro leaves, chopped fine 4 cups Water or as needed Salt to taste Oil Preparation: Make bread slices into small pieces by ripping by hand. Place them in a mixing bowl. Add rice flour + chili powder + cumin seeds + cilantro + salt and pour water to mix. Mix the batter well until a thin consistency. Adjust salt and leave covered for 30 minutes. Heat a non-stick pan and pour a ladleful of batter in the center and quickly spread into a circle. This dosa won’t be so thin, but still be little crunchy when eaten hot. Pour some oil around the dosa and allow it to cook for some time. Then flip it over and pour some more oil and again allow cooking on the other side. When done, remove from the pan and transfer to a serving plate. Repeat the same process with rest of the batter. Enjoy hot, crunchy dosas with desired chutney. We ate ours with Cilantro Chutney.

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Cilantro Dosa (Kottimeera Dosa)

I mostly make instant dosas that need little preparation. But that doesn’t mean I never go for traditional cooking. I do cook traditionally sometimes, but mostly the easy way! This is also an instant dosa infused with cilantro (coriander leaves) and green chilies. 

Ingredients : 3 cups Rice Flour 1 cup Urad Flour (Flour made out of Black Gram Dal available in Indian stores) 1 bunch of Cilantro, washed 5 or 6 Green Chilies, stems removed Salt as required Oil Some Buttermilk or water to make the batter Preparation: Grind together cilantro + green chilies into a fine paste by adding little water. In a big bowl mix rice flour and urad flour together. Add the ground cilantro + chili paste to the flours and mix well. Pour buttermilk or water to make thin batter. Keep the batter aside for 30 minutes. Heat a non-stick pan and pour a ladleful of batter first around the edges of the pan into a circular shape and then fill in the circle fast. Due to the addition of buttermilk, we can’t spread the batter into a thin circle with a spatula. So we just need to pour the batter the way suggested above. Pour some oil around the dosa and let the dosa cook. When it’s cooked on one side, flip it over to cook on the other side. Then transfer the dosa to a serving plate. Repeat the same process with rest of the batter. Enjoy these yummy dosas with desired chutney. We ate ours with Onion Chutney.

Sending these dosas to Sowmya’s SWC:Greens, an event originated by Lakshmi.

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Spicy Mint Pesarattu (Mung Dal Dosa infused with Mint)

Pesarattu is the famous Andhra delicacy. I have already blogged about the regular pesarattu. This time I added mint to give it a different taste and flavor. It came out so delicious and the dosa has got a pretty color. Mint leaves are rich in Vitamins C and A. 

Ingredients: 2 cups Yellow Mung or Green Mung (పెసరపప్పు) 1 bunch of Mint Leaves 1 tsp Cumin Seeds 5 or 6 Green Chilies (or according to individual taste) A small piece of Ginger, peeled and chopped (optional) Salt Oil Preparation: Wash and soak mung daal for at least 6 hours. Wash and remove leaves from mint twigs. Discard hard stems. Grind soaked mung daal into a fine paste along with mint leaves + cumin seeds + green chilies + ginger (if using) and salt.  Make the batter into medium consistency (not too thin or not too thick). Heat a non-stick pan. When it is hot, pour a ladleful of the batter and spread evenly into a round shape. Sprinkle some oil around the pesarattu and cover.  After some time, remove the cover and flip the pesarattu over. Again cover and leave it for some time.  When the pesarttu appears to be cooked, remove it from the pan and transfer to a serving plate. Repeat the same process with remaining batter. This pesarattu can be eaten just like that as it already spicy or can be eaten with any chutney, if more spiciness is needed.  Enjoy hot and yummy pesarattus.

This is my contribution to the following events:

1. RCI-Pondicherry Cuisine, hosted by Lavi. RCI is originally started by Lakshmi. I am sending this as Andhra special dish.
2. SWC – Cooking with Greens, hosted by Sowmya, originally started by Lakshmi.
3. JFI: Mint, hosted by Ashwini. JFI is originally created by Indira of Mahanandi.

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Peppered Wheat Dosa

Most of us know about the goodness of black pepper, right? As far as I know, black pepper helps in good digestion and relieves cold symptoms. I remember my mom used to make small balls out of jaggery mixed with black peppercorns to treat cough. It really worked for me! I recently heard that it is better if we replace red chili powder with black pepper powder, as peppercorns proved to possess many medicinal benefits.

I usually add red chili powder while making wheat dosas, but this time I thought of using black pepper powder. Another reason was, I had bad cold that day. So thought it would work both ways: good for my throat and also give a different taste to wheat dosas. It really tasted delicious and spicy. 

Ingredients: 2 cups Whole Wheat Flour 1 cup Rice Flour 1 tsp Black Pepper Powder Buttermilk to mix Oil to pour around dosas Salt as required Preparation: Combine wheat flour + rice flour + black pepper + salt using buttermilk. If no buttermilk is available, just add some plain yogurt and water to mix the batter. The batter should be thin. Heat a non-stick pan. Take a ladleful of batter and first pour around the edges of the pan in a circle. Quickly fill in the circle to make it into a big circle.  Pour some oil around the dosa and let the dosa cooked for a while.  Then flip it over and pour some more oil (optional).  When it is cooked on both sides, remove from the pan and transfer to a serving plate. Repeat the same process with remaining batter.  Enjoy these delicious and spicy dosas with your favorite chutney.  We had our dosas with peanut chutney. Yummy!!

This is my contribution to the following events:

• “JFI – Wheat”, hosted by Roma of Roma’s Space. Jihva for Ingredients is a monthly event started by Indira of Mahanandi.
• “Think Spice..Think Pepper”, hosted by Divya Vikram. Think Spice is originally started by Sunita.

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Crazy but Yummy Dosa

Today’s recipe is a delicious dosa with crazy combination of different flours. My daughter, who eats just two dosas every time, asked for one more and said it’s yummy! 

Ingredients: 2 cups Millet Flour (Bajra, జొన్నపిండి) 1 cup Semolina (Sooji, ఉప్మా రవ్వ) 1 cup Chickpea Flour (Besan, శనగపిండి ) 1 cup Wheat Flour 2 tbsp yogurt or sour buttermilk to mix Salt as required Oil Preparation: Mix all the flours along with yogurt/buttermilk and salt.  Add some water as required to make the batter into medium consistency. Heat a non-stick pan, pour a ladleful of the batter and spread quickly into a circular shape.  Pour some oil around the dosa and let it cook for some time.  Then flip it over and pour a little more oil around the dosa.  When it is cooked, transfer into a serving plate. Repeat the same process with rest of the batter and enjoy hot dosas with your favorite chutney.  We ate our dosas with Peanut Chutney and Tomato Chutney.

On a Different Note:

This week I was showered with awards from dear friends.

• Yasmeen passed “You are a Sweet” award. She has designed it herself and was so nice to share with all. Thanks for your sweet gesture Yasmeen!
• Sanghi passed “Lemonade” award and “You are a Sweet” and “Good Chat Blog” award. Thank you for the awards Sanghi!
• Vidhas passed “You are a Sweet” and “Good Chat Blog” awards. Thank you Vidhas!

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Upma Dosa

When I have leftover upma, I don’t like to eat it by reheating. I just turn it into different forms like bondas just like I made Vermicelli Bonda and sometimes pakodas and sometimes dosas like these. I guarantee the taste. This involves easiest preparation with limited number of ingredients. 

Ingredients: 1 cup Leftover Upma 1 cup Rice Flour (బియ్యపు పిండి) ½ cup Chickpea Flour (శనగపిండి) Salt Oil Method: Add all the ingredients except oil in a wide bowl and mix well by adding water to make batter.  The batter shouldn’t be too thick or too thin, but just right enough to drop and spread with a ladle. To make sure there are no lumps in the batter, use hand to mix the ingredients. Heat a non-stick pan and pour a ladleful of batter on it and spread out quickly into a round shape. But don’t spread the batter into a very thin layer. It should be little thin like we do for utappams. Pour a little oil around the dosa. Leave it for a while to cook and flip it over to cook on the other side. Pour a little oil again around the dosa. When the dosa is done, take it away from the pan and transfer to a serving plate.  Repeat the same process with remaining batter. Enjoy these yummy dosas with your favorite chutney.  We ate our dosas with cilantro pickle and some curry powder.

On a Happy Note:

I was declared as the winner of the fun event “Challenge” hosted by Veda Murthy, along with two more winners Soma and Lubna Karim. Meeta of What's For Lunch Honey was the judge for this event. Thank you so much Veda and Meeta, for selecting me as one of the winners. I am so happy for winning this challenge. CONGRATULATIONS TO OTHER WINNERS TOO!

Hema Balaji of Adlak’s Kitchen has passed the “Best Blogger Friends” award on the occasion of her blog’s century celebration. Thank you so much for considering me as your friend dear Hema! So nice of you! Do read her thoughtful and amazing post on the completion of her 100^th post.

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Millet Dosa

Here is another instant dosa variety! This is done very quickly with no grinding or no fermentation. And it is so filling too!

Let's see the recipe:

Ingredients: 2 cups Millet Flour (జొన్న పిండి) ½ cup Rice Flour (బియ్యపు పిండి) ¾ cup Onion, diced 3 green Chilies ½ tsp Cumin Seeds A handful of Cilantro  Oil to pour around dosas Salt as required Preparation: Mix together millet flour + rice flour with water to make a thin batter.  Add the chopped onions + green chilies + cumin seeds + cilantro to the batter and mix well. Add salt to taste. Heat a non-stick pan and pour a ladleful of batter on it and spread out quickly into a circle.  Pour little oil around the dosa and leave it for some time. Then flip it over, add a little oil and let the other side to cook.  Transfer the dosa into a serving plate. Repeat the same process with rest of the batter. Serve hot with desired chutney. 'These dosas taste better when they are still warm.  These tasted just like wheat flour dosas.

This is a quick breakfast. So I am sending this to “WBB#23 Express Breakfasts” event being hosted by Raaga of The Singing Chef.

A Happy Note:

Dear Meera and dear Suma Rajesh have passed me the wonderful “Blogging with a Purpose” award. Thank you so much Meera and Suma!

I am passing this award to the following friends:

Maya
Nithu and Shriya
Sukanya Ramkumar
Shankari

Dear Ramyabala has passed me the “Yummy Blog Award”. Thank you so much Ramya! I have already done the rules before. You can find them here.

I am passing this award to:

Rama
Shibani
Karuna
Divya
Neha
Sujatha

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