- Raw Rice – 2 cups
- Boiled Rice (Matta) – 2 cups
- Urad Dal – 2 cups
- Fenugreek seeds (uluva) – 2 tsp
- Oil as required
- Salt to taste
- Wash and soak the rice, urad dal and uluva seed in enough water for 6-8 hrs
- Grind it into a batter of smooth yet grainy consistency, add salt and leave it to ferment overnight or for 8 hrs. To check the consistency, dip a spoon into the batter, the batter will coat the spoon thickly.
- Take a pan place it on the stove, coat the pan thin film of oil with the help of paper towel and heat the pan to medium heat, sprinkle the pan with little water and clean out with a paper towel. The pan is ready to prepare dosa.
- Take a ladle of batter and put it on to the centre of pan and spread the batter in a circular motion roughly about 8-9 inches thin circle.
- Take a spoon of oil and drizzle the oil over the surface and at the edges of the dosa. If you need a thin crispy dosa, take spatula and press the dosa and let it cook in low heat. Flip the dosa once the upper surface is cooked.
- When the other side get cooked, you can fold in a semi-circle .
- Repeat with the remaining batter to make more dosas and serve it on a plate with chutney or sambar.
- Instead of any cooking oil – you can mix equal amount of ghee and sesame oil. The dosa will taste very good.
To Make Masala:
Potato 3 Nos.
Onion 2 Nos.
Green chilli 6 Nos.
Ginger 1 piece
Garlic 2 cloves
Curry leaves 10 Nos.
Coriander leaves chopped 1 cup
Mustard seeds 1 spoon
Take a non stick pan and add oil and when hot add mustard seeds. When splutter add onion, green chillies, ginger, garlic, curry leaves and coriander leaves and saute for sometime. When onion starts becoming transparent add boiled and mashed potatoes and add salt as required. Moisture of this mixture should remain, but masala should not be watery.
Make masala as normal and keep inside dosa and fold it and make it crispy in low flame