It's just super yumm by itself , you can enjoy this with any chutney or pickle. I served this with Homemade Idili / Dosa Podi ( recipe will be up soon) and Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi - Andhra Style
Ingredients
Ingredients
2 Cups Leftover Idli batter - for the recipe Here
1 Large Onion - finely chopped
2 Green chillies - finely chopped
3 Tablespoons Coriander leaves - finely chopped
A Sprig Curry Leaves - finely chopped
2 Tablespoon Oil
½ Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
A Pinch of Asafoetida
Method
1 Large Onion - finely chopped
2 Green chillies - finely chopped
3 Tablespoons Coriander leaves - finely chopped
A Sprig Curry Leaves - finely chopped
2 Tablespoon Oil
½ Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
A Pinch of Asafoetida
Method
Heat little oil in a pan on medium high flame, add mustard, cumin seeds when they crackle. Add finely chopped onion, green chillis and curry leaves. Saute till the onions are slightly golden color and add a pinch of asafoetida and salt to taste. Switch off the flame, add finely chopped coriander leaves and mix well. Cool this mixture.
Add this cooled mixture along with the oil to the batter, mix it well.
Heat a non stick pan / griddle, grease it with oil with a brush. When hot, spread a ladle full of batter on the hot tawa/ griddle
then flip to the other side once it's done on that side. Try to spread it thinly.
When done see the brown spots on top, do no brown it too much.
Take it out on to a serving plate like wise make the more dosas with remaining batter.
Other Idli / Dosa recipes
Indo Chinese Idli Fry - Leftover Idlis
Labels : Sourdough, Dosa, Tadka, South Indian, Breakfast, Brunch, Healthy, Vegan, Gluten free, Main course, Lentils
