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Mar 14, 2011

Tapioca Dosa/Tapioca Adai

  1. Yuca root/Tapioca     2 cup(peeled & shredded)
  2. Rice/sona masoori    2 cup
  3. Dry red chili    7-8 no.s
  4. Cumin seeds    1 tbsp
  5. Fennel seeds    1 tbsp
  6. Asafoetida   1/4 tsp
To temper
  1. Oil  1tsp
  2. Mustard seeds    1/2 tsp
  3. Cumin seeds  1 tsp
  4. Chana dal   1 tbsp
  5. ginger    2-3 tsp(grated)
  6. Curry leaves    few
  7. Coriander leaves    few
  8. Onion  1 no.(finely chopped)
  • Soak rice for 1-2 hrs.Keep the shredded tapioca covered.
  • Grind everything from tapioca to asafoetida to a coarse  batter(like dosa batter).
  • Transfer to a vessel add enough salt and mix well.
  • no need for fermentation,but keep it aside for 10-15 minutes.
  • then heat oil in a pan,add all tempering ingredients one by one and fry till chana dal turns brown and add the tempered items to the batter and mix well.
  • Now the batter is ready to prepare dosa.
  • Heat a tawa ,pour a ladleful of batter and spread gently,make it little thin.
  • Add oil all around and cook on both sides and remove from the tawa.
  • Tapioca dosa is ready now and serve hot with coconut chutney

1 comment:

  1. new dosa variety...bookmark this...your dosa looks crispy and yummy...try this for sure..


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