Ingredients
3 cups dosa rice
1 cup urad dal
1/2 cup Chana Dal
1/4 cup Moong Dal
1 cup thick poha/beaten rice/avalakki
1 tsp methi/fenugreek seeds
2 tbsp fine semolina/chiroti rava
1/2 tsp cooking soda (optional)
Salt to taste
Pinch of sugar
Oil or ghee for cooking dosa
Procedure
In a bowl take rice, dal, chana dal, moong dal, thick poha and methi seeds.
Wash 2-3 times and soak in enough water for 5-6 hours.
If you are using thin poha, then wash it just before grinding and use.
After 5-6 hours, drain water and grind into a smooth paste.
Let the batter ferment for 8-10 hours or overnight.
The next day before making dosa, add salt, sugar, cooking soda to the batter and mix well.
Add water if needed and adjust the consistency of the batter.
Heat tawa, sprinkle some water and wipe tawa with tissue paper.
Add a ladle full of batter on hot tawa, spread as thin as possible.
Drizzle dosa with ghee or oil and roast it on a medium flame till it turns golden and crisp
Serve hot dosa with potato bhaji and coconut chutney.
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