1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal
1/2 tsp. methi (fenugreek) seeds
/2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding
the rices and dal together. Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight. Rewash the rice by draining
the water 2-3 times. Grind to a paste. Rawa -like grains should
be felt in the batter. Add soda bicarb and salt and mix well. Keep
aside in a warm place for 8-10 hours. Beat the curds well.
to the batter, add more water if required. 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. 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. Serve hot with chutney and / or sambar.
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