Cuisine: Karnataka state of India
Ingredients:
Thumbu kai (Half matured) Coconut – 1
Red rice – 2 cups
Salt – as required
Water – as required
Oil for frying
Method:
Soak red rice for 4-5 hours. Grind soaked red rice with grated thumbu kai coconut and salt. There is no need for fermenting the batter. Heat dosa tawa/pan and put some oil on it. Pour a ladle full of batter in the center of the hot tawa/griddle. Immediately begin to spread it evenly with the ladle starting from the centre in a circular motion in a clockwise direction to make a thin crepe. After some time flip to the other side. After it turns slightly golden brown remove from tawa/griddle. Serve hot with coconut onion chutney and Joni Bella.
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