I adore Indian flatbreads and this easy dosa recipe goes so properly with any highly spiced legume dish or maybe just some chutney for a light lunch. Unlike many dosa recipes, this one does no longer need a great deal fermenting time and little or no time in the skillet. The texture is mild and fluffy, and they may be simply heavenly. They do keep properly for some days if kept within the fridge and all you need to do is gently reheat them.
Other Indian flatbreads to experience:
Besan Roti
Fenugreek Leaf Pancake (Methi Dosa)
Mixed Lentil and Rice Indian Pancakes
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