Oct 25, 2011

Mix Dal Dosa

  • 2 cups any kind of rice
  • 1/2 cup moong dal
  • 1/2 cup udad dal
  • 1/2 cup toovar dal
  • 1/2 cup chana dal
  • 1 tsp red chilli powder
  • 7-8 curry leaves
  • 1 tsp (asafotaeda) hing
  • 2 tsp dhana-jeera powder
  • salt to taste

  • Soak all lentils & rice overnight in water
  • Discard this water, the next day.
  • Wash the lentils & rice in clean water and grind the lentils with red chilli powder, curry leaves and asafoetida in a grinder till smooth. Add around 1/4 cup of water while grinding.
  • Season the batter with salt & dhana-jeera powder.
  • On a tava or thick bottomed griddle, take a ladle of the batter.
  • Pour the batter on the tava and spread the batter in a round circular portion with the ladle.
  • Cook on a low to medium flame. Apply 1-2 tsp of oil/butter/ghee on the edges and top of the dosa.
  • When the base is cooked and crisp…..you can check this by lifting the dosa slightly with the spatula. Turn over the dosa when the base is cooked.
  • Cook the other side.
  • Serve with potato sabzi, sambhar and coconut chutney.

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