These Semolina Dosas offer a delightful twist on the classic Indian staple, combining the nutty richness of fine-grained semolina with the tangy depth of plain soy yogurt. The batter is infused with fresh green chili for a gentle heat and whole cumin seeds toasted in oil for an aromatic punch that elevates the flavor profile. Unlike traditional fermented rice dosas, this version is quick to prepare, requiring only a brief resting time for the semolina to hydrate. The result is a crispy, golden pancake with a tender interior, perfect for breakfast, brunch, or as a savory snack. They pair beautifully with coconut chutney or sambar, making them an ideal addition to potlucks or casual family dinners where authentic, comforting flavors are desired without the wait for fermentation.
Semolina Dosas With Cumin Seeds
Description
These Semolina Dosas offer a delightful twist on the classic Indian staple, combining the nutty richness of fine-grained semolina with the tangy depth of plain soy yogurt. The batter is infused with fresh green chili for a gentle heat and whole cumin seeds toasted in oil for an aromatic punch that elevates the flavor profile. Unlike traditional fermented rice dosas, this version is quick to prepare, requiring only a brief resting time for the semolina to hydrate. The result is a crispy, golden pancake with a tender interior, perfect for breakfast, brunch, or as a savory snack. They pair beautifully with coconut chutney or sambar, making them an ideal addition to potlucks or casual family dinners where authentic, comforting flavors are desired without the wait for fermentation.Ingredients
Directions
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In a blender or food processor, combine the semolina, all-purpose flour, chopped green chili, soy yogurt, salt, and 1 cup of water.
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Blend the mixture on high speed until completely smooth and free of lumps.
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Transfer the blended batter to a mixing bowl.
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Heat 1 tablespoon of vegetable oil in a small saucepan over medium heat.
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Add the whole cumin seeds to the hot oil and stir for a few seconds until they begin to sizzle and release their aroma.
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Pour the hot oil and cumin seeds into the batter and stir thoroughly to combine.
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Cover the bowl and let the batter rest for 30 minutes to allow the semolina to hydrate.
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Heat a non-stick skillet or tawa over medium-high heat.
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Lightly grease the pan with a small amount of oil.
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Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion to form a thin pancake.
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Drizzle a few drops of oil around the edges of the dosa.
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Cook for 2-3 minutes, or until the edges lift easily and the bottom is golden brown and crispy.
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Flip the dosa and cook the other side for another 1-2 minutes until lightly browned.
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Transfer to a serving plate and repeat with the remaining batter.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 289.6kcal
- % Daily Value *
- Total Fat 26.9g42%
- Saturated Fat 4.2g22%
- Cholesterol 0.6mg1%
- Sodium 4897.8mg205%
- Total Carbohydrate 9.2g4%
- Dietary Fiber 0.8g4%
- Sugars 5.3g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
