Vermicelli Dosai/Vermicelli Crepe

As I always mention in my blog that I am a foodie and would never stick on to one type of dish. I get bored eating the same food daily. So I always make different varieties of food and experiment different types of cuisine. As usual I was bored of eating regular tiffin items. So I decided to make rava idli but in turn landed up making this tiffin.  My husband and I loved this tiffin and we enjoyed it with kaara chutney.

INGREDIENTS

Vermicelli – 1 cup

Ravai – 1/2 cup

Thick curd – 1 cup

Finely chopped Coriander leaves – 3 tbsp

Finely chopped green chillies – 2

Ginger – 1 tsp

Grated carrot- 1/2 cup

Soda – 1/2 tsp

Hing – A pinch

Salt – As required

Water- To adjust consistency

For Seasoning

Oil – 1tsp

Mustard seeds – 1 tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few

• In a bowl, add vermicelli, sooji, coriander, curry leaves, green chillies and ginger.
• Add curd and mix well.
• Now add the soda, salt, hing and mix well.
• Adjust the consistency of the batter by adding water.Keep it aside covered for 10 minutes.
• Finally add the grated carrot into the batter and mix everything together.
• Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Add them into the batter.
• Allow the batter to sit for 20 minutes. The batter is ready to use.
• Heat the griddle and add a ladle of batter. Now spread it like a dosai. Drizzle oil and cook on both the sides. When it turns light brown in colour, remove it from the griddle.
• The vermicelli dosai is ready to serve. It goes best with kaara chutney or Tomato pickle.

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