Ingredients -

Dosa batter : 2 cups 
Tomato : 4 
Coriander leaves : a handful 
Mint leaves : a handful 
Chilli powder : 2 tsp 
Garam masala : 1 tsp 
Cumin powder : 1 tsp 
Turmeric powder : ½ tsp 
Salt : to taste 
Oil : as needed

Method - 

Boil vermicilli with 3 cups of water. When cooked, drain excess water. Cut tomato, coriander leaves, mint leaves and add to the cooked vermicilli. To this add the powders and salt. Mix well and set aside. Pour dosa batter in a heated pan. It should be thick. Spread vermicilli mixture on the batter. Pour oil around the oothappam and cook in a small flame. Flip the oothappam and set aside when done. This can be eaten with chutney and yoghurt raita. 


This recipe is taken from the book "Tiffin Varieties" by Revathi Shanmugam published by Kannadhasan Pathippagam