Direction:
Having soaked both rice and dal separately, wash well with plenty of water.
Grind dal and methi to a very fine paste.
Grind rice till fine grains are left (like very fine semolina).
Mix both rice and dal together after grinding.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
Add salt(Crushed cumin can be added as well)
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Make tawa again little cool before spreading khiru with damp cloth or sprinkle some cold water.
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.
Remove with spatula when crisp.
Get more creative with this dish
Dosas are typically served with a side dish which varies according to regional and personal preferences. More common side items include:
sambar
Wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro)
dry chutney pudi or powder of spices and desiccated coconut
Indian pickle
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