Monday, July 20, 2009

Azuki Bean Crepes / Bagde Polo / Lal Chori Dosa / Red Chori Dosa

I learnt this nutritious dosa from my friend Pri. It is supposed to be had in leisure as it is very heavy comfort food made entirely with lentils. It makes a great brunch on weekends.


1 cup red chori
1 teaspoon chopped ginger
2 green chilies
1 medium onion
4 tablespoon chopped coriander leaves
salt for taste


Soak red chori in plenty of water
overnight or for 7-8 hours. Rinse it well. Grind it into a smooth paste with ginger, green chilies and salt. The batter should be watery in texture. Add chopped onion and coriander leaves.

Heat oil in a tava and spread a very thn layer of dosa batter. If the dosa is thick then it won't cook well and remain raw at places where it is spread thick. When the dosa cooks on one side, spread a little ghee on the dosa and flip it to the other side. Cook both sides of the dosa on a medium flame for a long time so that it is crispy. Serve the dosa with chutney.