1 cup plain rice.
1 cup parboiled rice.
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
2 large onions in vertical slices 2 large potatoes boiled and peeled
4-5 green chillies 1
tbsp. Chopped coriander 8-10 cashews halved 1/2 tsp. Each urad dal,
cumin & mustard
seeds 2 tbsp. Oil 1/4 tsp. Turmeric salt to taste
Wash the rice and dal together. Add plenty of water and methi seeds.
Allow to soak for 7-
8 hours or overnight. Re wash the rice by draining the water 2-3
times. Grind to a paste.
Rawa-like grains should be felt in
Add soda bicarb and salt and mix well. Keep aside in a warm place
for 8-10 hours. Beat
the curds well. Add to the batter, add more water if required. The
consistency of the batter
should be enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well. Pour a spoonful of
batter in the centre, spread
.with the back of the spoon to a thin round. Pour a tsp. Of ghee
or oil over it. Spread
chutney spread over dosa.
Place a tbsp. Masala in the centre. Fold into triangle to cover
masala. Remove with spatula
when crisp. Serve hot with chutney and/or sambar. Chop potatoes
coarsely. Chop green
chillies. Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter. Add chillies and onions. Fry till tender.
Add turmeric, salt,
otatoes, coriander. Mix well.
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee
or oil as preferred
water for grinding
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