Ingredients
2 cups dosa rice
3/4 cup Urad dal / Split, dehusked black gram lentils
3/4 cup Poha/ Avalakki / beaten rice
2 tsp fenugreek seeds/ methi
2 tsp chana dal /Split brown chickpeas
Salt to taste
1/2 tsp sugar
1/4 tsp cooking soda
Oil/ ghee for making dosa
Procedure
Soak rice, Urad dal. Chana dal and methi in water for 5-6 hours and wash well.
Wash Poha before grinding the batter. If you are using thick Poha then wash and soak with the rice and dal.
Grind soaked rice, dal mixture with washed Poha into a smooth batter.
Let the batter ferment for 7-8 hours.
Next day before making dosa add salt, sugar, and cooking soda to the batter and mix well.
Adjust the consistency by adding water if needed.
Heat Tava, smear some oil, sprinkle some water and wipe with tissue paper.
Spread the batter in a circular way on the pan. Put some oil or ghee on dosa and cook on a medium flame.
Once the dosa turns crisp and brown smear it with red chutney and fold it
Serve hot dosa with chutney, sambar, or potato sabzi.
For the red chutney:
Soak 6-8 dry red chillies in water for 30 minutes. Grind with 1 tsp cumin seeds/ jeera, 1 roughly chopped 1 onion,4-5 garlic cloves, little tamarind, and salt to taste.
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