Recipe Added on  11, Mar 2011
 
Besan Dosa or Senagapindi Dosalu  

 Course Breakfast
 Cuisine Indian
 Occasion All Ocasions
Category Breakfast and Brunch
Method Fry
Serves 6
 
 Ingredients :
Besan 1 Cup
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1/4 tsp
Onion 1 Small
Cilantro few Sprigs
Salt to taste
Oil as required
 
 How to Prepare :
  • Peel and finely chop the onion.
  • Remove stems, wash and grind the green chiles into coarse paste.
  • Wash and finely chop the cilantro.
  • In a mixing bowl, add besan, rice flour, green chiles, cumin seeds, cilantro and salt.
  • Add enough water (around 3 cups) and make it into a somewhat thin batter.
  • Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
  • When pan gets hot, pour a ladle full of besan dosa batter on the pan in circular motions.
  • Make sure batter is thin enough that the dosa has perforations.
  • Try to fill up any big holes and form into 10 – 12 inch diameter dosa.
  • Layer the dosa with a tbsp of chopped onion.
  • Fry till bottom side starts to turn light golden brown.
  • Pour quarter tsp of oil around the dosa and turn on other side.
  • Reduce the heat to medium and cook on this side for a minute before removing from heat.
  • Repeat the same with remaining besan dosa batter.
  • Serve besan dosa with any chutney of your choice or with sambar.
Notes: 
  • Make sure besan dosa is little crisp before removing from heat.
Suggestions:
  •  If the besan dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let dosa take its time to cook and crisp up. If the dosa sticks to pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, else dilute it with water.
Variations:
  •  You can also add curry leaves, red chile powder or asafoetida powder to the dosa batter. 
  • Add more rice flour to make the dosa much crispier
 
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