1 3/4 c Fine-grained semolina
1 tb All-purpose white flour
1 ea Fresh hot green chili
1 c Plain soy yogurt
1 ts Salt
7 tb Vegetable oil (about)
1 ts Whole cumin seeds

In a blender or food processor, combine the semolina, white flour,
chili, yogurt, salt, and 1 cup water. Blend until smooth, then
transfer mixture to a bowl.

Heat 1 tablespoon oil in a small pan over medium heat. Add cumin
seeds to hot oil and stir for a few seconds. Pour oil and seeds into
batter; stir to mix. Cover and set aside for 30 minutes.

Prepare pancakes according to directions given for other dosa recipes.
Serve with coconut chutney, if desired.

Adapted by Karen Mintzias, from Madhur Jaffrey’s “World-of-the-East
Vegetarian Cooking”