1.idli rice or par boiled rice 2 cups 2.raw rice 1cup 3.urad dhal 1cup 4.methy (fenugrek) seeds 2Tb sp(1/8 cup) 5.hing (asafotida) 1 tsp 6.turmeric powder 1 tsp 7.black whole pepper 1 Tbsp 8.salt Soak both rices together for 5 hrs.Soak urad dhal and methi together for 2 hours. Grind both separately in a blender or grinder nicely.Just before taking the ground rice batter from the blender add turmeric powder,asafotida,whole pepper and salt and give it a 2 or 3 turn (3 seconds) so that whole pepper will not grind properly and to remain in the batter in pieces of two or three. Doesnt matter if there are still few whole pepper in the batter.Mix the batter with urad dhal batter. Leave to ferment for 6 hrs.You can make both crispy and thick dosas.I like thick ones.While making thick dosa cover with a lid. holes will form on the dosa and will give you fluffy soft golden colour aromatic dosa.Have this delicious dosa with corriander chutny. Corriander chutny 1.Coconut grated 1 cup 2.Corriander leaves 1 bunch 3.Green chillies 4 (or to taste) 4.Ginger 1" piece 5.Lime juice 1 Tbsp 6.Salt to taste grind all together in a blender.
hi latha wowwwwww i get the aroma frm ur recipie itself:drool...my mouth is watering....i wl try this weekend....:cheers
Hi Latha, looks yummy, but what will do for the dosa batter to get fermented during winter? Thanks, Pandu
hi pandu It is certainly yummy ....To ferment the batter , keep it in the oven with the oven light on...try it and give FB.:thumbsup latha.
hi u have more good tips with u:goodidea:....thanx ...plz share whatever u know....i like it...BTB i made spicy dosas...u were appreciated by my family as the dosa was too tasty:clap ....thank u again...
