Ingredients
- Dosa Rice : 1 1/2 Cups
- Jaggery : 1 Cup
- Grated coconut : 1/4 cup
- Black sesame (Til) seeds : 2 Spoon
- Cardamom : 3 Nos
- Black Pepper Powder : 1/2 Spoon
- Salt : A pinch
- Coconut Oil - For deep frying
- Wash & soak rice for 2 hours.
- Roast Black sesame seeds till they splutter.
- Roast grated coconut till they turn golden brown.
- Grind the rice, cardamom & black pepper powder with little water, till smooth paste. Keep aside.
- In heavy bottomed pan, add jaggery , black sesame seeds , grated coconut & around 3/4 cup of water.
- Bring to boil till all jaggery dissolves & bubbles are coming out.
- Now add the grinded rice paste & sauté.
- Continue till all water contents evaporates & dough cooked well. It forms chapati dough consistency.
- Apply oil in your palm, prepare lemon sized ball & press into small sized chapati on plastic or banana leaf. Let the thickness around 3-4 mm.
- Now deep fry the till golden brown.
- Take out from oil & place it on kitchen paper to remove excess oil.
- Store in a air tight container.
- They tastes best after 2 or 3 days.
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