Semolina Dosa
Crispy, lacy crepes made from semolina batter with onion, carrot, and green chilies. A quick and easy South Indian-style breakfast or snack.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 6g
Ingredients
- 1 cup semolina
- ½ cup plain yogurt
- 1.5 cups water
- 1 medium, finely chopped onion
- 1 medium, grated carrot
- 2 finely chopped green chilies
- ¼ cup, chopped coriander leaves
- ½ teaspoon salt
Instructions
- 1
In a large bowl, whisk together 1 cup semolina, 1/2 cup yogurt, 1.5 cups water, and 1/2 tsp salt until smooth. Let rest for 15 minutes.
- 2
Stir in 1 finely chopped onion, 1 grated carrot, 2 chopped green chilies, and 1/4 cup coriander leaves. The batter should be thin and pourable; add a splash of water if needed.
- 3
Heat a non-stick skillet over medium-high heat. Pour a ladleful of batter from the edge inward, filling gaps to create a lacy pattern.
- 4
Drizzle 1 tsp oil around the edges and cook until the bottom is golden and crisp, about 2-3 minutes. No need to flip.
- 5
Fold the dosa in half and serve hot with chutney or yogurt.
- 6
Repeat with remaining batter, stirring occasionally. Adjust heat if browning too fast.
Tools you’ll need
- large mixing bowl
- whisk
- non-stick skillet
- ladle
- spatula
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