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.
In a mixing bowl, combine powdered sugar (little at a time) with the ghee until mixture is light and creamy.
Add Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with ghee & sugar mixture to form a soft dough.
Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead dough once again and divide into 12-15 equal portions.
Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave space between dough balls.
Put few pieces of almonds or pistachios and press them into the dough gently.
Bake on the middle rack for 22-25 minutes, nan khatai should remain white.
Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
