Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method:
Wash the rice and dal together.
Add plenty of water and methi seeds.
Allow soaking for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, and add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the center, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over the dosa.
Place a tbsp. masala in the center.
Fold into the triangle to cover the masala.
Remove with a spatula when crisp.
Serve hot with chutney and/or sambar.
For masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peddled
4-5 green chilies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each urad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chilies.
Heat oil, add cashews, and brown lightly.
Add dal, seeds, and splutter.
Add chilies and onions. Fry till tender.
Add turmeric, salt, potatoes, and coriander.
Mix well.