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Ginger Dosa

by Praveen Kumar

raw rice – 2 cups
dehusked black gram – 1/4 cup
sour curd – 1 cup
ginger powder – 1 1/2 tsps
cumin seeds – 1/2 tsp
black pepper corns – 1/4 tsp
salt – to taste

1. Soak rice and dal for 3 hours together.
2. Grind to a smooth paste and mix with sour curd. Add salt.
3. Allow to ferment overnight.
4. Sprinkle ginger powder, cumin seeds and black pepper corns.
5. Heat a tawa and prepare dosas.
6. Roast on both sides.

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