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Title: Semolina Dosas with Cumin Seeds
Categories: Bread Ethnic
Yield: 8 Pancakes
| 1 3/4 | c | Fine-grained semolina |
| 1 | tb | All-purpose white flour |
| 1 | Fresh hot green chili | |
| 1 | c | Plain yogurt |
| 1 | ts | Salt |
| 7 | tb | Vegetable oil (about) |
| 1 | ts | Whole cumin seeds |
In a blender or food processor, combine the semolina, white flour, chili, yogurt, salt, and 1 cup water. Blend until smooth, then transfer mixture to a bowl.
Heat 1 tablespoon oil in a small pan over medium heat. Add cumin seeds to hot oil and stir for a few seconds. Pour oil and seeds into batter; stir to mix. Cover and set aside for 30 minutes.
Prepare pancakes according to directions given for other dosa recipes. Serve with coconut chutney, if desired.
Adapted by Karen Mintzias, from a recipe in: Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"
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