Vermicelli Dosa

12 May

vermicelli_dosa
Semya Dosalu.

Vermicelli or semya is used here for making dosa. This is instant dosa where you need not soak any of the ingredients before using. Vermicelli is mixing with rice flour and sooji for binding. A batter is prepared by mixing it with yogurt and making lightly crisp and brown vermicelli dosa.
Makes: around 6 Vermicelli Dosa.

Ingredients:

Roasted Vermicelli 1 Cup
Fine Sooji 1/3 Cup
Rice Flour 2 tbsps
Yogurt 2 tbsps
Green Chiles 2 – 4
Ginger 1 inch Piece
Cumin Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel and mince the ginger.
Wash and finely chop the cilantro.
Grind green chiles and ginger into coarse paste.

In a mixing bowl, add vermicelli, sooji, rice flour, yogurt, green chile ginger paste, cumin seeds, cilantro and salt.
Add around one cup of water and make it into a batter.

Heat a flat pan on medium heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a big ladle full of vermicelli dosa batter on to the pan in circular motion.
Make sure batter is thin enough that it spreads by itself into around 6 – 8 inch diameter dosa.
Spread the dosa a little with back of a spoon if there are any blobs of batter.

Cook covered on low flame for about a minute for vermicelli to cook from inside.
Uncover and fry till bottom side starts to turn light golden brown.
Pour 1/8th tsp of oil on semya dosa and carefully turn on other side.
Reduce the heat to medium and cook on this side for about a minute before removing from heat.
Turn again and fry for couple of seconds to crisp up the dosa.
Repeat the same with remaining vermicelli dosa batter.
Serve vermicelli dosa immediately with sambar or with any chutney of your choice.
Notes: Make sure to get the consistency of the batter right.

Suggestions: If the batter is too thin, it spreads easily but sticks to the pan and doesn’t come out. If the batter is too thick, it doesn’t spread much but comes out as thick dosa. Adjust the consistency with water accordingly.
Variations: You can also use regular vermicelli and roast it until light golden in color if desired.
Other Names: Vermicelli Dosa, Semya Dosa, Semiya Dosalu.

Advertisements

16 Responses to “Vermicelli Dosa”

  1. Hari Chandana May 12, 2010 at 9:58 am #

    Lovely dosa.. will surely prepare it.. picture looks soo impressive.

  2. Priti May 12, 2010 at 10:47 am #

    That’s a nice recipe..looks gud….thanks for sharing this

  3. Shilpa May 12, 2010 at 6:31 pm #

    I have tried your recipe raji.It was very nice. My daughter who s 8 months old liked it very much .

  4. Anu May 13, 2010 at 8:33 am #

    loved ur recipe…one doubt Raji…adi crispy ga vuntundaa..

  5. Reemu May 13, 2010 at 12:49 pm #

    wow it is in good tase and every one liked it………..
    thanks for sharing this…………….

  6. manahar May 13, 2010 at 5:44 pm #

    most of ur recipes r very nice&images are very clear&easy to prepare

  7. latha sai May 13, 2010 at 10:20 pm #

    hai madem ela unnaru. I am big fan of You. Mee vantakalu chala bagunnai. memu chala chala kotha vantakalu nerchukunnamu. kani konni items names ardamkavadam ledhu. Ingredients telugulo kuda raasi pettagalru ani aasisthunnanu. Maa kosam telugulo kuda rastaru ani korukuntunnamu thank you madem

  8. dr bhavana shree May 13, 2010 at 10:34 pm #

    hi … i love browsing & trying out ur receipes in whatever little spare time i find.. keep it up.. i wish & pray u continue this work of urs 4ever & ever… god bless u

  9. suneetha May 14, 2010 at 7:35 am #

    looks good i will suerly try….

  10. Raji May 14, 2010 at 9:53 am #

    @Hari Chandana thank you for the lovely comments
    @Priti thank you so much.
    @Shilpa thats awesome. glad you guys liked it.

    @Anu this dosa is crispy if you use up the batter instantly. Else it softens a little and takes time to crisp up.
    Konchem konchem ga kalipi try cheyandi crispy ga ravalante.
    @Reemu thank you so much
    @manahar am so happy to know that. thx.

    @latha sai naku chala chala santhosham ga vundi andi mee comments ki. For telugu, hindi and tamil translation of ingredients, try placing the mouse over the ingredients under ingredients title. Let me know if it doesn’t work out. You can always check the glossary
    http://www.talimpu.com/2005/09/07/cooking-glossary/
    Hope it helped a little.

    @dr bhavana shree am so thankful to you for trying out my recipes. hope they are coming out to your expectations. thanks for the wishes.
    @suneetha give it a try and let me know

  11. sangeetha May 19, 2010 at 2:50 am #

    Hi mam, very very intresting breakfast/dinner recipie

  12. sujatamahapatra May 23, 2010 at 5:41 am #

    My son mayank is purely a vegetarian . I tried your recipe and my son love it. we are an oriya family and my son told me in oriya ” mummy bahut badhia heichi “.

  13. Sheetal July 27, 2010 at 3:27 am #

    Yummy. tried it. told my friends. everybody tried. good one

  14. Raji July 28, 2010 at 1:26 pm #

    @sangeetha it sure is. thankx
    @sujatamahapatra thank you so much. glad ur son liked it
    @Sheetal thank you for trying and letting others know abt it. thx

  15. shilpi August 24, 2010 at 1:23 am #

    HI, Raji, i just read yr receipe sounds tasty & will try soon. I have a suggestion, my son wants something new and tasty for his tiffin which tastes good after cooling down. can u send some tiffin receipes ? thanks

  16. samyuktha October 14, 2010 at 4:13 am #

    i tried it. very tasty.thank you.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: