Search This Blog

About Me

My photo
Am a contradiction of sorts. i love going out and having a good time with friends, and i can also stay home chill out over a book or a movie.. Am very passionate about writing, so give me a topic and watch me float away into wonderland... I Am crazy about music,books,friends and my doggie... :)

Monday, March 18, 2013

[Recipe] Semiya Dosai


Dinner was Idli... And I will eat Idli only if it is the last thing available on earth, that is when the plants, bugs, and everything else has perished and I was left with nothing but an Idli. So, that evening my mind was buzzing - wondering what to cook for myself. We were watching TV, and suddenly on came Vineet Bhatia, in the Twist of taste show, and where was he? He was in Madurai. :-) I sat up straight and glued in, waiting to see the places they featured and if I knew any of them. [background story- we lived in Madurai and that is when I began school]. 

Vineet walked around Meenakshi amman temple, tried his hand at Bun parota [that looked like a fluffly version of the parota], sampled some dosa and nonveg side dishes at Konar hotel. The show then moved to the studio where he announced he was making an interesting version of the dosa[with masala] and chutney.  I noted it all down in my head and quietly snuck away to prep for the Dosa [decided to try the masala and chutney another day]

Semiya Dosai 

Ingredients
Roasted vermicelli- 1 cup
Rice Flour- 2tbsp
Beaten yoghurt- 1.5cups
Water- if required to dilute the yoghurt
Salt- a pinch
red chilli powder- a pinch
green chillies- 2
coriander- a bunch[optional]
Oil- as required

Roasted Vermicelli/semiya


Dosai that I had with a side made with leftover karamani and a nombu adai

Method:

In a pan, roast the vermicelli with a tbsp of oil if not pre-roasted. Take it off the heat. In a bowl, pour the yoghurt, and add all the ingredients, finally adding the vermicelli and mixing it well. Set this aside to soak for about 5-10mins. [this is so that the vermicelli will become nice and soft]

Take a dosa making pan, add some oil, pour out a ladle of the batter and allow it to cook on both sides. [Each side will take about 2mins to cook]

Variation:
Add grated carrots, sliced onions, more coriander, dosa milagai podi to the dosa and make it like an oothappam. 

Bon appetit! 

1 comment:

  1. Really i enjoyed very much. And this may helpful for lot of peoples. So you are provided such a nice and great article within this.

    kalyana mandapam in chennai

    ReplyDelete

Sprinkle some flavours so I'll know you were here!

badge