Dill leaves Dosa

Soak 2 cups of raw rice in water for 3 hours. Drain and grind into a fine batter in a mixer grinder adding some water. Add salt to taste.

Now take a ladleful of this batter in a pan and add 1 cup of water and heat on low flame for a 2-3 mins stirring continuously. It will turn into a porridge like consistency . Pour this back into the batter and mix well.

Now add dill leaves (Suva bhaji) about 2 handfuls, 1 onion , 2 green chilies , 1/2 an inch piece of ginger all finely chopped and 1 tsp cumin seeds to the batter .

Add some water to the batter and adjust its consistency. It should be more watery than usual dosa batter. Now splutter 1 tsp mustard seeds ,2 broken whole dry red chilies and a pinch of asofoetida powder in 2 tsps of sesame oil and temper the batter with it.The batter is now ready for making the dosas.

Heat a flat frying pan ( Tava) and then pour a ladle full of the mixture and spread it out evenly. Drizzle some oil and cook on one side for a few minutes before turning it over to cook on the other side.

Your dill dosa is now ready to be enjoyed hot with some mint chutney or mollagapodi.

Drumstick leaf dosa

Follow the same procedure as above but add tender drumstick leaves to the batter instead of dill leaves.

By Meera Sridhar