Ingredients
- 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
Method:
- 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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