Friday, September 4, 2009

Senagapindi Dosa/ Besan Dosa

Senagapindi Dosa served with Onion Chutney


  • 1 Cup besan
  • 1/4 Cup Rice flour
  • 1 small Onion, finely chopped
  • 6-8 Green chillies, minced
  • Few Springs of Cilantro, finely chopped
  • 1 tsp Cumin
  • 1 tsp Ajwain/Caron seeds
  • Salt to taste


  • Sift gram Flour & rice flour together to aerate & to remove lumps into a big vessel.
  • Add cumin, carom seeds, onions, chillies, cilantro, salt & mix well.
  • Gradually add water to prepare batter to a medium thick pouring consistency.
  • There should be no lumps in the batter.
  • Heat tava & grease it.Pour a ladel full of batter & spread into thin round.
  • Sprinkle a teaspoon oil around the dosa.
  • When underside starts to brown gently lift & turn to other side.
  • Cook until the second side is lightly brown.
  • Remove & Serve hot immediately with Chutney.

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