INGREDIENTS:
1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry
Method:
Wash rice separately and dals together.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina-type grain can be felt
Wet grind rice till fine. Mix both batters.
Add the curds, salt, soda, and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat the griddle, pour the batter, and make plain dosas.
Serve hot with chutney.
Make it thin or thick as desired.
Makes: 8-10 medium-sized dosas
Shelflife: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.
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