Vermicelli Dosas

Today's recipe comes from a Telugu cookbook named "Vegetarian Vantalu" by Smt. Yaddanapudi Sulochana Rani, one of the famous female Telugu novelists. The book is divided into chapters, covering all the topics ranging from soups, salads to pickle making. As the name indicates, it gives prominence to vegetarian style cooking and is really a great gift to novice cooks.

Vermicelli dosas are no grind / ferment dosas that can be served for breakfast or as an evening snack. Soaking the vermicelli for about an hour in buttermilk makes it kind of mushy and one can hardly guess that dosas are made with vermicelli. These lacy thin, crisp dosas taste fabulous along with a chutney / spicy pickle.

Ingredients: (For 10 Dosas)

1/2 cup vermicelli / semya

1 cup buttermilk / majjiga (or whisk the yogurt adding water)

1 cup rice flour
1/2 cup water
1 big onion, finely minced
2 green chillies, finely minced
Minced cilantro

Oil to fry dosas

Method:

* Soak vermicelli in buttermilk for about an hour.
* Add rice flour and enough water to the soaked vermicelli to form a lump free, thin batter (like rava dosa batter). Or a thick batter can  be prepared adding less water. Mix onion, chillies and cilantro to the batter.

* Heat a griddle / non stick shallow pan. When it is hot enough, pour a ladleful of batter on the griddle. Start pouring the batter from outside circle of the griddle. You can not spread with the back of the ladle if using a thinner batter. It will spread on it's own and fill any gaps in the middle with dosa batter. Pour about half a tsp of oil around the edges of dosa and let it cook on medium flame. When the dosa turns browner (the side closer to the griddle), flip it and again pour another 1/2 tsp oil around the edges and let it cook for a minute and remove it.

Repeat the same with the remaining batter.

Today, I made triangle shaped vermicelli dosas.

This is my Day 6 post in BM#7 and check what my fellow marathoners are cooking today.

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