I’m planning to experiment more items on semiya/vermicelli. This Dosa recipe is a big hit in my house. It tastes exactly like the battered dosa, unless u examine with microscopic eyes. This semiya dosa can be prepared instantly, don’t have to wait overnight, just an hour to rest the batter and make crispy-yummy dosa’s in minutes. Ingredients: vermicelli/semiya – 2 cups sooji/bombai rawa – 1 cup rice flour – 1 cup curd – 1 cup cumin/ jeera – 1 tsp salt – 1 tsp(per taste) water – 1 cup(as needed) oil – as needed Method: Mix semiya, sooji, rice flour, curd, cumin, salt along with water and set aside for an hour. The batter consistency should be like a normal dosa batter. Mix it well again and heat the dosa tawa, spread oil and pour a laddle full of batter and make a thin dosa. Apply oil to the edges and let it cook golden color, flip and cook it the same way. If u want a Crispier dosa, add little water to the batter and spread a very thin dosa on the tawa and let it cook for more time than a normal dosa. Transfer onto a serving plate with aloo curry or any pickle or podi and enjoy!!!