A tasty and spicy crepe called Shunti Pepper Dosa is made with dry ginger and black pepper. With its unique flavor, it's a great South Indian breakfast or snack.
Ingredients: 1 cup rice flour. 1/4 cup black gram urad dal flour. 1 tablespoon grated dry ginger shunti. 1 teaspoon crushed black pepper. Salt to taste. Water as needed. Oil for cooking.
Instructions: In a mixing bowl, combine rice flour and black gram flour. Add grated dry ginger, crushed black pepper, and salt to the flour mixture. Mix well. Gradually add water while stirring to make a smooth batter. Ensure there are no lumps. Let the batter rest for 15-20 minutes to allow the flavors to meld. Heat a non-stick skillet or dosa tava over medium heat. Grease it lightly with oil. Pour a ladleful of the batter onto the skillet and spread it in a circular motion to make a thin dosa. Drizzle some oil around the edges of the dosa and cook until the edges turn crispy and golden brown. Flip the dosa and cook the other side until it becomes crisp and lightly browned. Repeat the process for the remaining batter, adding oil as needed. Serve hot Shunti Pepper Dosa with coconut chutney or your favorite accompaniment.
Prep Time: 20 minutes
Cook Time: 20 minutes
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