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Puzhukalari – 1/4 kg
Pachari – 1/4 kg
Uzhunnu – 1/4 kg
Savala 1/2 kg
Green chilly – 6 
Curry leaves – 2 strips
Jeera – 2 spoons


Soak puzhukalari and pachari in water. Soak uzhunnu in water. Grind both differently. Grind jeera too. Add salt to both the mixtures. Place  a pan and pour the mixture a spoon each in  a thick texture. When it is half baked, add the cut onion and green chilly on to it. When it is set, turn overside and cook well. 

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