Ingredients
3 cups dosa rice
1 cup urad dal
2 tsp chana dal
2 tsp toor dal
2 tsp fenugreek seeds/ methi
1 fistful poha/avalakki
Salt to taste
Pinch of sugar
1/4 tsp cooking soda
Oil or ghee for cooking dosa
2 tbsp rice flour
1 tbsp chiroti rava/fine semolina
Procedure
Wash rice, dals, methi in water and soak them in water for 5-6 hours.
After 6 hours, drain all the water from rice and dals, wash poha and grind all into a smooth batter.
Let the batter ferment for 8-10 hours. The next day morning, add salt, sugar, cooking soda,rava, and rice flour to the fermented batter.
Give a good mix, add water if needed and adjust the consistency of the batter.
Heat dosa pan on medium heat. If you are using a cast iron pan drizzle a few drops of oil and rub it all over with a cut onion.
When the pan is hot enough, stir the batter in the bowl and take a ladle of batter and pour it in the center of the pan.
Immediately start to spread the batter from the center moving your hand clockwise direction, making swirls until you reach the edges.
Drizzle dosa with 2 tsp oil and cook on a medium flame, till it turns golden brown and crisp
Serve hot dosa with potato bhaji and coconut chutney.
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