Tuesday, September 4, 2012

Dosa Batter

3 cup Idli rice
1 cup Raw rice
1 cup Whole urad dhal
1 tsp Fenugreek seeds
Salt to taste
Ghee/oil to make dosa 

  • Wash and soak the rice with fenugreek seeds and urad dhal separately for 4-5 hours.
  • Then drain the water and grind urad dhal first by adding water little by little till it has butter like consistency.
  • Remove to a big wide bowl and add the soaked rice to the grinder and grind to a smooth paste.
  • Now add salt, mix everything together using hands and allow to ferment overnight or atleast 12 hours.
  • Next day, mix the batter well and make sure it is of pouring consistency, not too thick or too thin.
  • Now heat a iron griddle, when it is hot, add a few drops of oil and wipe clean.
  • Then pour a ladle of batter and move in circular motion to create thin crepe.
  • Drizzle few drops of oil or ghee around the edges to get crispy dosa. Keep the stove on medium high through out the cooking.
  • Serve it hot with any chutney or sambar.

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