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DOSAS

Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 10 min.
Soaking Time : 2 hours.

Makes 8 dosas.

 

  
Ingredients
1 cup raw rice
1/3 cup split black gram (urad dal)
2 tablespoons cooked rice
2 tablespoons beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking
To serve
coconut chutney
sambhar
 
 
  Method
1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter.
6. Serve with coconut chutney and sambhar.
 
Handy tip(s) :
 
1. VARIATION : MASALA DOSA
2. When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.

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