Dosa

Aperture:f/5.6
Focal Length:54mm
ISO:3200
Shutter:1/100 sec
Camera:NEX-5R

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Have you eaten Dosa? if not there is a reason for you to try this amazing food. One of the “CNN’S TOP 50 FOODS”  to try and here is the link http://travel.cnn.com/explorations/eat/worlds-50-most-delicious-foods-067535

I call this ” Crispy Savory Crepe” . It is eaten with Potato masala which is under vegetarian category.

Masala Dosa:

Idli rice-1 cup( can Substitute with regular rice )

Regular rice-1 cup

Uraddhal-1/2 cup

Fenugreek seeds- 1 1/2 tsp.

Channdhal-1/4 cup

Rice flakes (Avalakki)-1 tbsp.

Method: Soak all the Ingredients in water overnight or for at least 8 hours.

Soak rice and rice flakes in one bowl with water after washing. In another container, soak uraddhal, channadhal and fenugreek seeds.

Grind everything to a smooth paste and add salt and baking soda to ferment at room temperature for at least 6 hours or more.

Store the fermented batter in the refrigerator. Stays good for at least 3-4 days.

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