Uzhunnu Dosa is a popular South Indian dish made from a batter of ground rice and black lentils. It is a thin, crispy crepe-like dish that is a popular breakfast dish in Kerala, and is also served as a snack or light meal. The batter is made by soaking and grinding rice and black lentils, and then fermenting the mixture overnight. The fermented batter is then spread thinly on a hot griddle and cooked until crisp. Uzhunnu Dosa is usually served with coconut chutney and sambar.
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1 cup
1/2 cup
1/4 teaspoon
1 teaspoon
1/4 teaspoon
1/4 teaspoon
Soak the Urad Dal and Rice in water for 4-5 hours.
Drain the water and grind the Urad Dal and Rice into a fine paste.
Add the Fenugreek Seeds, Salt, Baking Soda, and Asafoetida to the paste and mix well.
Heat a non-stick pan and pour a ladleful of the batter onto the pan.
Spread the batter evenly and cook on medium heat until the edges start to brown.
Flip the dosa and cook on the other side until golden brown.
Serve hot with chutney or sambar. Enjoy!
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When it comes to Uzhunnu Dosa, our users are head over heels in october, but the interest cools down in january.
It's official: Uzhunnu Dosa is the food of choice for 24-27 female, with people of 20-25 BMI also on board.
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