I served this dosa with vada curry, but it is equally good when served with coconut chutney or tiffin sambar. So try this out and let me know how it turns out..
– 2 cups
Dal (without skin) – 1/2 cup
Poha / Flattened Rice – 1 cup (I used red rice poha)
Seeds / Methi / Vendayam – 1 tsp
Soak rice, dal and fenugreek for 5 hours. Once soaked drain and set aside. In
the mean time soak poha in water for 5 mins, squeeze and set aside.
the dal rice mix in a blender. Puree them.
are half pureed add in soaked squeezed poha and grind them.
water at a time and puree them smoothly.
a container and add some salt. Mix well. Leave this batter to ferment for 8
hours or overnight.
batter is fermented, mix it well.
stick tawa on medium heat, pour small ladleful of batter on hot tawa, spread it
little, dont spread too much. Drizzle some oil around the sides of the dosa.
Let it cook for a min, now flip over and cook for one more min.
done remove and serve with chutney or vada curry.
|take rice in a bowl|
|add in urad dal|
|some fenugreek seeds|
|now lets wash this|
|wash it well|
|cover with fresh water|
|I soaked it for 6 hours|
|time to grind|
|In the mean time, take poha in a bowl|
|soak it in water for 5 mins|
|squeeze it and set aside|
|take rice and dal mix in a blender|
|once it is half ground, add soaked poha|
|pour little water at a time and blend them|
|the batter should be smooth|
|pour the batter to container and add salt|
|mix well and allow it to ferment|
|heat a non stick tawa|
|pour small ladleful of batter|
|spread it little, dont spread it too much|
|make three more dosa|
|drizzle oil around the sides, flip over and cook|
I am Aarthi, a happy homemaker, mom of two beautiful girls, married to my high school sweet heart. My goal is to teach people that cooking can be way more easier and joyful than they think. Yummy Tummy features recipes all over the world with step wise pictures which surely shows the ease of cooking.