These are lentil and rice based pan cakes, often made from left over sour dosai batter. If making from regular fresh batter, see that the batter ferments fully until it rises double in size with tiny bubbles on the surface.
|4 cup||Dosai batter(look idli batter recipe)|
|2 nos||Green chilli|
|¼ inch||Ginger (chopped)|
|¼ tsp||Cumin seeds|
|6 nos||Curry leaves|
|2 stks||Corrainder leaves (chopped)|
|¼ tsp||Salt or to taste|
Add chooped onions, green chillies, ginger, cumin seeds, salt, curry leaves, corrainder to the dosai batter and mix well. Heat a iron skillet or tawa, take a laddle full of this batter and spread it over the tawa in circular form, drizzle a teaspoon of oil and cook for few seconds, then flip to the other side and cook until it turns brown.Serve hot with chutney or onion thokku.