Ingredients

The following ingredients have 4 Servings
  • Rice - 3.5 cups
  • Urad dal - 1 cup
  • Fenugreek seeds - 2 tbsp
  • Bengal gram dal - 2 tbsp (optional)
  • Gingelly Oil - to fry dosas
  • Salt - to taste

Instruction

  • Wash and soak the rice and urad dal with bengal gram dal and fenugreek seeds separately or together . Traditionally it used to soaked separately and ground separately. But with modern mixies and grinders you can grind everything together itself.
  • Similarly overnight soaking is good. But for urgent situations, even 1 hour of soaking will do for modern mixies and grinders.
  • After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter little thinner than idli batter. If the batter becomes thicker you can always add water later.
  • Let this batter ferment overnight till it raises to double its size.
  • Heat a traditional indalium or cast iron dosa pan. You can also use non stick dosa pans.
  • The pan should become hot enough so that when you sprinkle few drops of water on the pan, it should sizzle right away.
  • Just add 3-4 drops of gingelly oil and spread it all over the pan using an onion slice or a clean kitchen towel.
  • Pour a ladle full of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa.
  • Add few drops of oil around the edges of the dosa.
  • Once it turns slightly brown and the edges start lifting, flip and brown the other side too.