Ingredients:
Soak:
Sona Masoori Rice - 2 Cups
Urad Dal - 1/2 cup
Chana dal - 1/4 cup
Fenugreek seeds/Menthe - 1 tsp
Toor Dal - 1 Tbsp [Optional]
grind with
Cooked Rice or Poha/avalakki or Bhel/mandakki - 1/2 cup
Salt - 1 tsp
Sugar - 1/2 tsp
Method of Preparation:
Wash and soak rice, urad dal, chana dal, toor dal & fenugreek seeds overnight.
Grind everything along with cooked rice or soaked Poha/Bhel using enough water to a paste. The consistency of the batter should be of milk shake.
Keep the batter in an air tight container for fermentation.
Note: In winter, you can pre-heat the oven to 200-250F and switch off. Place the vessel. And once its cold, repeat the process. I grind the batter by 10 AM - 12PM and it will be done for next day's breakfast.
In summers, soak by morning, grind in the evening/night and it should it be fermented by next morning.
Heat a tawa. When its hot, sprinkle water. Wipe the pan with onion or tissue with little oil.
Take a ladle full of batter and drop it on the center of the tawa. Start making a circle by moving the laddle in circular motion. For soft dosas, use little more batter and make a smaller circle. For crispy ones, make a bigger circle.
Smear with butter, ghee or oil if required. Close with a lid. After a minute remove the lid.
Turn the dosa around and cook for a minute.
Serve with potato/aloogadde palya and coconut chutney.
Soak:
Sona Masoori Rice - 2 Cups
Urad Dal - 1/2 cup
Chana dal - 1/4 cup
Fenugreek seeds/Menthe - 1 tsp
Toor Dal - 1 Tbsp [Optional]
grind with
Cooked Rice or Poha/avalakki or Bhel/mandakki - 1/2 cup
Salt - 1 tsp
Sugar - 1/2 tsp
Method of Preparation:
Wash and soak rice, urad dal, chana dal, toor dal & fenugreek seeds overnight.
Note: If using avalakki or mandakki soak them for 10 minutes before grinding. Adding cooked rice or poha makes dosas soft and aids in fermentation.
Grind everything along with cooked rice or soaked Poha/Bhel using enough water to a paste. The consistency of the batter should be of milk shake.
Keep the batter in an air tight container for fermentation.
Note: In winter, you can pre-heat the oven to 200-250F and switch off. Place the vessel. And once its cold, repeat the process. I grind the batter by 10 AM - 12PM and it will be done for next day's breakfast.
In summers, soak by morning, grind in the evening/night and it should it be fermented by next morning.
Add sugar and salt to the fermented batter and mix well.
Heat a tawa. When its hot, sprinkle water. Wipe the pan with onion or tissue with little oil.
Take a ladle full of batter and drop it on the center of the tawa. Start making a circle by moving the laddle in circular motion. For soft dosas, use little more batter and make a smaller circle. For crispy ones, make a bigger circle.
Smear with butter, ghee or oil if required. Close with a lid. After a minute remove the lid.
Turn the dosa around and cook for a minute.
Serve with potato/aloogadde palya and coconut chutney.
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