Categories: BreakFast
Ingredients
- Parboiled rice 2 3/4 cup
- • Rice 1/4 cup
- • Split black gram skinless (dhuli urad dal) 1 cup
- • Fenugreek seeds (methi dana) optional 1/2 teaspoon
- • Salt to taste
- • Olive oil if required
Directions
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Method :
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Wash both the rice two to three times, soak in six cups of water for at least four hours.
- Wash and soak dal in three cups of water also for a similar time.
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Add fenugreek seeds (if using) to the soaking dal.
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Drain and grind the rice and dal separately to a smooth texture and dropping consistency.
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Mix both the batters with hand thoroughly in a whipping motion. Add salt and mix again.
- Keep the batter in a large vessel, close tightly and rest overnight, or for about four to six hours at room temperature, to ferment.
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Just before preparing the dosas mix the batter well. Adjust to pouring consistency.
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Heat a flat tawa (griddle) (preferably non-stick). Grease with a little olive oil.
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Pour a ladle full of batter and spread to as thin a pancake as possible.
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Couple of dosas may go wrong but once the tawa gets seasoned the rest of the dosas will come out well.
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Pour olive oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown.
- Fold and remove. You can make about twenty to twenty four dosas.
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If preparing Masala Dosa place about four tablespoons of potato bhaji (spicy dry vegetable) in the center of the dosa, fold to the desired shape and serve hot.