Ingredients:
Table 1 | |
3/4 cup | Solam/Sorghum |
1/4 cup | Raw Rice |
1/4 cup | Urad Dal |
1 tsp | Methi seeds |
to taste | Salt |
Table 2 | |
1, medium size | Onions |
2 | Green chillies |
few | Curry leaves |
few | mustard seeds |
a pinch | Asafoetida powder |
Few | Coriander leaves |
1 tablespoon | Oil |
1/2 tsp | Cumin Seeds |
Method:
- Soak the ingredients in Table 1 overnight.
- Grind it to a fine paste and allow them to ferment.
- Heat oil in a pan and allow mustard seeds to splitter in it.
- Add curry leaves, onions, green chillies, asafoetida and fry for few minutes until onions turn golden brown.
- Then mix this, crushed cumin seeds and coriander leaves with the batter.
- Heat the paniyaram pan and apply little oil in each of the holes.
- Once it is hot, pour the dough and allow it to cook on both sides.
- Serve hot with coconut chutney or Sambhar.
Note:
You can make சோள தோசை/Sola Dosai with the same batter( with or without ingredients in Table 2).