Dosa

Dosa is one of the most popular breakfast items in South India. The basic recipe for dosa has rice and urad dal but the proportions vary in each household. This is a recipe for dosa that has fenugreek seeds which make the dosa more delicious. You could also add 1/4 cup of poha while soaking the rice to make the dosa more soft and crispy. You can use the same recipe for idli but reduce the fenugreek seeds to 1 teaspoon.

Ingredients :

1 cup raw rice
1 cup boiled rice
3/4 cup urad dal
1 tablespoon fenugreek seeds
salt to taste

Method:

Soak the rice separately. Soak the dal and fenugreek seeds separately.

Soak for a minimum of 3 hours. Drain excess water and grind the rice and dal separately in a mixer or grinder. Add water when grinding to make a dosa/idli batter consistency. Mix both the batter together and add salt as per taste.

Ferment overnight or for 6 hours depending on the climatic conditions in your location.

Once the batter is fermented, refrigerate and use to make dosas as required. Bring the batter to room temperature before making dosa.

Serve hot with sambar/chutney/idli podi.