This no fermentation Dosa is a wonderful combination of Urad Dal/ Split Black Gram, Moong Dal/Split Green Gram, and Chana Dal/Bengal Gram Dal. You can make both crisp or soft Dosa with this batter. Spread it thin and you get a super crisp one and those who enjoy their Dosa soft can spread it out a little thick. You can add grated ginger or green chillies to the batter.
Ingredients
1 cup urad dal /Split black gram
1 cup Moong dal/ Split green gram
1 cup chana dal/ Bengal gram dal
1 tsp methi/fenugreek seeds
Salt to taste
Oil or ghee to drizzle over the dosa
Procedure
Wash and soak the Dals and the Methi together for four hours. Grind to a smooth batter in the wet grinder for half an hour adding a little water at a time.
Those using the blender or liquidizer just need to blend it into a smooth batter adding enough water so that the blades can run smoothly. Do not overload the blender. Blend it in batches.
Remove. Add salt. Mix thoroughly. Heat a skillet/Tava. Pour a ladleful of batter and spread it in concentric circles to an eight-inch diameter-sized circle.
Drizzle with oil or ghee. Roast to a golden brown. Flip. Roast on the other side too. Serve hot with Chutney of choice.
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