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coriander leaves or parsley - At least 3 tbsp Whole green chillies, minced (and remove the seeds if you prefer less heat) - 23 Lukewarm water Ghee for frying Preparation: 1. Whisk all the ingredients together, except the fresh coriander, with warm wat er until you have a nice batter, fairly on the thin side for making dosas or thi n pancakes. Then stir in the chopped coriander leaves.Cover and let the mixture sit for at least 30 minutes (add a few pinches baking powder if you're in a rush ). 2. Place about 2 teaspoons of ghee onto a heated griddle. When it starts to smok e, mix the batter one more time and then pour on 1/3 cup of it, and using the bo ttom of the measuring cup, press down on the batter to quickly smooth it out fro m the center to the edge of the pan using circular motions and then back and for th to form a very thin pancake, as thin as possible. 3. Cook the dosa on high heat until it appears dry on top, a little firm and bro wning on the bottom (lift a little to take a look). 4. Flip the dosa over and lower the heat ( If the heat is too high this side wil l cook fast but the pancake inside will be sticky). It may be larger than the spatula but if it is cooking nicely it'll hold togethe r if you flip it quickly. Flip it in such a way that all parts of the pancake co ok evenly (It helps to turn the skillet as needed if the burner itself does not heat evenly) 5. Cook until a little crisp and slightly browned.