1 Cup Urad daal
3 Cups Rice flour
1 tsp Salt
1 tsp toor daal
1/4 tsp Methi seeds (Fenu greek)
Soak urad daal, toor daal and methi seeds in water for 2 hrs. Keep it aside. Add 3 cups warm water to rice flour and mix it well to make thick batter. Blend Urad daal, toor daal, methi seeds mixture with little water using a blender. Make it into a fine paste. Add rice flour batter into blended paste, add salt and mix it thoroughly. Let it stay overnight. Next morning Dosa batter should be slightly fermented. Use a flat non stick pan, grease the pan, pour some batter and spread like how to make a pan cake or a thin waffer. Sprinkle 1/4 tsp oil around the dosa. When it is slightly brown, turn it around for 1 more minute. Take dosa from the pan and serve it hot. Like this, you can make as many dosas as you like. Dosa goes vey well with sambar, peanut chutney, chala daal chutney and coconut chutney.
Note: Save some dosa batter for the next day. When it ferments more add 1/2 cup all purpose flour, add 1/2 tea spoon salt, 1 med sized onion sliced, 2 green chillies sliced, 1" ginger chopped and mix the above ingredients with dosa mixture. Take one tea spoon of mustard and fry it dry in a pan and add it to dosa mixture and mix it well. take a pan and pour some oil, when oil is hot, make balls with spoon or hand and deep fry in oil. This is called either puli bongaram or gunta ponganam.
Note: You can use the same recipe and if you do not add all purpose flour and just add 1/2 tsp cumin along with other ingredients mentioned above and make it like dosa, it is called uthappam.
3 Cups Rice flour
1 tsp Salt
1 tsp toor daal
1/4 tsp Methi seeds (Fenu greek)
Soak urad daal, toor daal and methi seeds in water for 2 hrs. Keep it aside. Add 3 cups warm water to rice flour and mix it well to make thick batter. Blend Urad daal, toor daal, methi seeds mixture with little water using a blender. Make it into a fine paste. Add rice flour batter into blended paste, add salt and mix it thoroughly. Let it stay overnight. Next morning Dosa batter should be slightly fermented. Use a flat non stick pan, grease the pan, pour some batter and spread like how to make a pan cake or a thin waffer. Sprinkle 1/4 tsp oil around the dosa. When it is slightly brown, turn it around for 1 more minute. Take dosa from the pan and serve it hot. Like this, you can make as many dosas as you like. Dosa goes vey well with sambar, peanut chutney, chala daal chutney and coconut chutney.
Note: Save some dosa batter for the next day. When it ferments more add 1/2 cup all purpose flour, add 1/2 tea spoon salt, 1 med sized onion sliced, 2 green chillies sliced, 1" ginger chopped and mix the above ingredients with dosa mixture. Take one tea spoon of mustard and fry it dry in a pan and add it to dosa mixture and mix it well. take a pan and pour some oil, when oil is hot, make balls with spoon or hand and deep fry in oil. This is called either puli bongaram or gunta ponganam.
Note: You can use the same recipe and if you do not add all purpose flour and just add 1/2 tsp cumin along with other ingredients mentioned above and make it like dosa, it is called uthappam.
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