Set Dosa It is very famous in Tamil Nadu. This makes Vada Curry very tasty. It is unknown at this time what he will do after leaving the post. These are as good as sponges. Comes very well soft if done in the right measurements. Here are some tips to help you get the most out of it. Follow it carefully. Watch the video above
Ingredients:
Minapappu- 1 cup
Rice- 1.5 cups
Beets- ½ cup
Dill- 1 tbsp
Salt
Bake in oil
Policy:
Add minapappu, betel leaves, rice and dill, rinse well and soak for 5 hours.
Then grind to a fine paste, the flour comes out much better in a stone grinder than the mix.
Leave the dough overnight, to ferment well.
The next day add salt water to the dough and keep the dough slightly thicker than atla flour
Now add oil to the pan, add a large spoonful of flour and leave it as it is.
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Add oil along the edges, cover and bake on medium flame.
Cover and bake on medium flame for 3-4 minutes so that the bugs are on one side and cook on the other side.
Take after the dough is cooked on top of the dosa.
These are very tasty when eaten hot with hot curry, mint paste, ginger paste and sambar.
Tips:
If you measure the beets, minapappu is equal to 3 minapappu rice is the same.
Put the dough in a cold pan, then add a little soda 30 minutes before pouring.
If the flour is left, add the turmeric and it tastes very good.
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