DOSA RECIPE

Soaking time: 2 hours

Time: 45 mins

Preparation Time: 10 mins

Fermenting time: 12 hours

Cooking

Makes 18 dosas

Ingredients

1/2 cup urad dal (split black lentils)

1 tbsp fenugreek (methi) seeds
1 cup raw rice (chawal)
1 cup par-boiled rice (ukda chawal)
2 tbsp thick beaten rice (poha)
ghee for cooking
For Serving
sambhar
coconut chutney
milagai podi
Method
1. Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.
2. Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for
4 hours.
3. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1
cup of water. Transfer the mixture into a deep bowl and keep aside.
4. Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using
approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well.
5. Cover and ferment in a warm place for 12 hours.
6. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently
using a cloth.
7. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9)
diameter thin circle.
8. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns
brown in colour and crisp.
9. Fold over to make a semi-circle or a roll.
10. Repeat with the remaining batter to make 17 more dosas.
11. Serve immediately with coconut chutney and sambhar.