Dosa

Ingredients

2 cups boiled rice (Ukda rice)

1 cup Idli rice

1 cup Whole white Urad dal

1 cup Poha (Beaten rice)

1 tsp Fenugreek seeds

  • Salt to taste

Directions

  1. Wash & soak Urad dal, Rice & Fenugreek seeds in separate bowls/containers for 8 hours
  2. 30 mins before grinding, wash & soak Poha
  3. First, grind Urad dal to a fine paste adding little water at a time. Remove to bowl
  4. To the same blender, add rice & fenugreek seeds with water. Grind to a very fine grainy paste adding little water at a time. Remove to the same bowl with ground Urad dal
  5. Grind Poha to a fine paste adding little water at time. Add to bowl with dal & rice mixture. Add little water to grinder & keep aside
  6. Mix ground paste nicely by hand. The batter should be of thick pouring consistency & not runny or very thick. If batter is thick, add little water from the grinder
  7. Cover & ferment in a warm place. Since it is cold here, I keep my batter in the oven overnight with the light on. It took about 10-12 hours to ferment. Could be longer or shorter depending on how hot/cold it is around you
  8. Next day morning, remove some batter in a separate bowl, add salt, mix & fry dosa thick or thin as per your choice
  9. Enjoy with any chutney or curry


Madras Curry Powder
The Chef