• 4 measures of Rice
• 1 measure of Urud Dal
• 2 tsp Methi Seeds
• Salt to taste
• Oil to fry
How to make Dosa:
•    Soak the urud dal and the methi seed together in a bowl for about 4 hours, with the water fully covering the dal and methi seeds.
•    Also soak the rice separately, for about 5 hours.
•    Grind the urud dal, methi seed mix to a smooth paste. Add very water while grinding, or avoid it if possible.
•    Grind the rice and mix the urud dal and methi seed paste with the paste of rice.
•    Mix them well and allow fermenting overnight.
•    Next day morning, stir the batter well and add some salt to this batter. Batter should have a pour consistency, you may add little water if required.
•    Heat the griddle and grease it before pouring the dosas.
•    Pick up a serving spoon half of batter, pour it at the center of the pan and using spoon, spread the batter quickly. Note that the batter should not touch the edges.
•    Now trickle little oil around the edges of the dosa.
•    When the edge get browning, flip the dosa.
•    Let it cook on the same side for around 1 min.
•    Then, pick the edge off of one side of the dosa with the flipper and fold it over the other side
•    Dosa is ready to serve.

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