Semolina Dosas With Cumin Seedsbakery, snacks, vegetarian 1 3/4 cup fine-grained semolina 1 tablespoon all-purpose white flour 1 each fresh hot green chili 1 cup plain soy yogurt 1 teaspoon salt 7 tablespoon vegetable oil (about) 1 teaspoon whole cumin seeds In a blender or food processor, combine the semolina, white flour, chili, yogurt, salt, and 1 cup water. Blend until smooth, then transfer mixture to a bowl. Heat 1 tablespoon oil in a small pan over medium heat. Add cumin seeds to hot oil and stir for a few seconds. Pour oil and seeds into batter; stir to mix. Cover and set aside for 30 minutes. Prepare pancakes according to directions given for other dosa recipes. Serve with coconut chutney, if desired. Adapted by Karen Mintzias, from Madhur Jaffrey's "World-of-the-East Vegetarian Cooking" |
