This dosai is the soft variety, ideal to carry when travelling.
This can be made completely without oil also, if you prefer.
Looks white & will not become very crisp.
Boied rice - 1 cup
Raw rice - 1 cup
Urad dhal - ½ cup
Wash & soak everything together for 6 hrs.
Grind to a fine paste, adding salt.
Ferment for 12 hrs & make dosais.
After spreading the first side, cover & cook till that side is cooked.
Then turn over &cook the other side.
Thakkali Kuzambu;
Tomatoes - ½ kg
Tamarind paste - 2 tsp
Sambar powder - 3 tsp
Grated coconut - ½ cup
Onions - 2 – cut into long pieces
Green chillies - 2 – slit
Salt
To temper:
Oil - 1 tbsp
Mustard seeds - ½ tsp
Curry leaves - few
Peel tomatoes by immersing in boiling water for 2 mts, taking out & plunging in cold water.
Mash them with hand or potato masher.
Add 1 cup of warm water to coconut & extract milk.
Heat oil, temper mustard seeds & when they splutter,add onions , green chillies & curry leaves.
When they are well fried, add mashed tomatoes, salt & sambar powder.
Add coconut milk also.
When all ingredients start to boil together, simmer the stove for a few mts.
Remove when all ingredients are well blended.