Friday, April 15, 2011

Yam Dosa


Yam (Suvarnagadde/Kene/Kanda) pieces - 1 cup
Pigeon Peas Gram (Tur dal) - 1/4 cup
Green Gram ( Hesaru bele/Moong dal) - 1/4 cup
Green Chillies - 5
Cumin Seeds - 1/4 tsp
Ginger, grated - 1 1/2 tsps
Salt to taste
Oil - 2 tsps for each dosa


  1. Soak tur dal and moong dal in water for 1 hour.
  2. Grind tur dal, moong dal, yam pieces, green chillies, ginger, cumin seeds and salt into smooth batter adding very little water.
  3. Pour a laddle full of batter on a preheated griddle and spread it evenly.
  4. Pour a tsp of oil along the circumference of the dosa and another tsp of oil over the dosa.
  5. Cover the griddle with a lid.
  6. Once the dosa is roasted, flip the side and roast.
  7. Serve hot with steamed rice.
Variation: As soon as you spread batter on a preheated griddle, sprinkle chopped onion, coriander leaves and green chillies on top of the dosa and then roast.


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