Dosa (Idlis & Dosas)2018-01-16
- 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
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.
Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
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.
Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
Repeat with the remaining batter.
Serve with coconut chutney and sambhar.