That is when this dosai comes into play. The idli batter is given a makeover with onions, channa dal, cumin seeds and rava. This was also one of the few dishes I made when I started to blog last year. But then I thought it was too simple and postponed posting it. Added to that the pictures taken last year were taken in bright yellow light with flash . So when I saw a bunch of “leftover” events this month I managed to squeeze in some new pictures. Off to the recipe.
Left over idli batter (About 2 cups)
2 green chililes chopped
Curry leaves and coriander leaves (A handful)
1/2 cup chopped onion
2 tbsp channa dal soaked in water for an hour (Kadala paruppu)
1/2 cup sooji (rava)
1 tsp cumin seeds (Jeera)
Salt if needed
Oil to make the dosa
Leftover idli batter ready for dosa.
Add channa dal, onions, green chillies, curry and coriander leaves to the batter. Mix.
Add cumin seeds. Mix.
Add rava. Mix. Check for salt and add if needed since the leftover batter normally has salt.
Heat a griddle and pour a ladle of batter. Spread to form a circle. Add a tsp of oil around the edges.
Flip over after a minute or 2.
Dosa is done when both sides are cooked well.