🌾 Ingredients:
- 1 cup dosa batter (store-bought or homemade)
- ¼ cup semolina (rava/sooji) – optional for extra crispness
- ¼ cup finely chopped onions
- 1 green chili, finely chopped (optional)
- 2 tbsp grated carrot or chopped capsicum (for color & nutrition)
- 2 tbsp curd (yogurt) – for fluffiness
- Salt to taste
- Water as needed (for consistency)
- Oil or ghee – for cooking
🍳 Instructions:
- Prepare the batter:
In a mixing bowl, combine dosa batter, semolina, curd, onions, chili, and grated veggies.
Add salt and a little water to get a pourable pancake consistency (thicker than dosa batter).
- Heat the pan:
Heat a non-stick tawa or pan on medium flame. Lightly grease with oil or ghee.
- Pour the batter:
Pour a ladleful of batter and spread it lightly (like a small thick pancake).
- Cook until golden:
Drizzle a few drops of oil around the edges. Cook until golden brown on one side, then flip.
Cook the other side until slightly crisp.
- Repeat:
Make more pancakes with the remaining batter.
🥣 Serving Suggestions:
- Serve hot with coconut chutney, tomato chutney, or spicy sambar.
- You can also drizzle a bit of butter or cheese on top for a fusion twist. 🧈🧀
💡 Tips:
- Add finely chopped coriander or curry leaves for aroma.
- For a sweet version, skip the veggies and add a spoon of sugar + cardamom — tastes like a South Indian sweet pancake! 🍯