Serves: 6-8
Ingredients for Dosa:
- Rice – 1cup
- Urad dal/ Split black gram – ½ cup
- Cooked rice – ¼ cup, packed
- Fenugreek seed/ Methi seeds – ¼ teaspoon
- Salt to taste
Method:
- Wash and soak the rice, Split black gram and Fenugreek seeds in water for 4-5 hours.
- Grind the soaked ingredients with the cooked rice to a smooth batter of drop-consistency adding minimum water to help the process.
- Empty the ground batter into a large bowl (bearing in mind that you need space for the batter to ferment and rise in the bowl overnight).
- Add enough water (¼-½ cup should do) to create a batter of a consistency that coats the back of a ladle.
- Set aside to ferment overnight or for 8-10 hours.
- Grease a hot dosa pan or a frying pan with a teaspoon of ghee/butter/oil.
- Add a ladle-full of batter in the centre and spread it around the pan with the back of the ladle like a crêpe. Drizzle a few drops of ghee on the top and cook open.
- Remove from the pan once the edges appear brown.
- Serve with Coriander Chutney or Seasoned Red chutney.