13 December 2012,03:21 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix all the ingredients except the semolina and oil in a large bowl.
  • Add sufficient water and mix well. Finally add the semolina and mix well to make a batter of thick dropping consistency.
  • Heat the Griddle or tawa and pour a ladle of batter and spread like a dosai. Make a hole in the centre.
  • Pour a teaspoon of oil in the centre and around the edges of the batter. Cook till golden brown at the base.
  • Flip over carefully and fry till golden and crisp.
  • Coconut Chutney : Grind the coconut, fried gram dal, green chillies, coriander leaves, shredded ginger, tamarind and salt to a fine paste with sufficient water.
  • Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
  • Serve hot with coconut chutney.


  • 225 grams semolina, roasted 
  • ½ fresh coconut, grated
  • ½ teaspoon sugar
  • 1 teaspoon cumin seeds
  • 1 tablespoon curd, whisked
  • 4 green chillies, chopped fine
  • ½ " piece ginger, grated fine
  • Salt to taste
  • Cooking Oil for shallow frying

Coconut Chutney

  • 100 grams grated fresh coconut
  • 5 tablespoon fried gram dal
  • 6 green chillies
  • A small bunch of coriander leaves
  • ½ " piece ginger, shredded fine
  • A marble-sized tamarind ball
  • Salt to taste

For Tempering

  • 2 teaspoon Cooking oil
  • 1 dry red chilli, halved
  • ½ teaspoon asafoetida powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black gram dal
  • A few curry leaves

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