Dosai chilli powder (Dosai milagai podi) from Dosai (page 128) by Chandra Padmanabhan
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dry-roasted peanuts
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urad dal
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Soft thin pancake from Tamil Nadu (Kal dosai); Tomato pancake from Tamil Nadu (Thakkali dosai 1); Vermicelli-vegetable pancake from Tamil Nadu (Semiya kaikari dosai); Broken wheat-lentil pancake from Tamil Nadu (Godumai paruppu adai); Rice-lentil-fenugreek leaf pancake from Tamil Nadu (Vendaya keerai adai); Rice-lentil pancake from Palghat, Kerala 1 (Malabar adai); Quick semolina-Bengal gram pancake from Tamil Nadu (Avasara adai); Black gram pancake from Tamil Nadu (Muzhu ulundu adai); Spicy pancake from Tamil Nadu 2 (Kaara dosai); Rice pancake from Palghat, Kerala (Verum arisi adai); Rice-lentil pancake from Chettinad, Tamil Nadu (Adai dosai); Rice-lentil pancake from Palghat, Kerala 2 (Palghat adai); Rice-lentil pancake from Tamil Nadu (Thavalai adai); Whole wheat flour pancake from Palghat, Kerala (Godumai mavu dosai 2)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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