Dosa
Servings:
4
Prep Time:
20 minutes
Cook Time:
30 minutes
Difficulty:
Medium
Ingredients
- 2 cups raw rice
- 0.5 cup urad dal (skinless)
- 0.5 tsp fenugreek seeds
- 2 tbsp thick poha (beaten rice), optional
- Salt to taste
- Oil or ghee for making dosa
- Water as needed
Instructions
- Wash rice, urad dal and fenugreek separately 2-3 times
- Soak rice + poha together for 4-6 hours
- Soak urad dal + fenugreek together for 4-6 hours
- Grind urad dal + fenugreek to fluffy smooth batter, adding water as needed
- Grind rice + poha to slightly coarse smooth batter
- Mix both batters well with salt, should be thick pouring consistency
- Ferment 8-12 hours (overnight) until well risen and slightly sour
- Heat tawa on medium-high
- Pour a ladle of batter, spread thin in circles
- Drizzle oil/ghee around edges
- Cook till golden, flip once if you like crisper on both sides
- Serve with sambar and chutney