I have only eaten this once at a local mamak eatery and I love the texture of the semolina in it. Locally, they pronounce it as Rawa Thosai (toh-say)
It's not the same as the usual dosa (thosai) that is slightly sourish made with rice and gram. This dosa is not fermented and hence, doesn't have that tang that one might usually equate with dosa. The batter only needs 1 hour of waiting time, so that the semolina can absorb some moisture and the flour will form some gluten.
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