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Ingredients
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Quantity
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Parboiled rice
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3 cups
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|
Black gram dal
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1 cup
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Fenugreek seeds
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2 tsp
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Oil
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for frying
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Salt
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to taste
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Preparation time: 6 hrs soaking Cooking time: 40 minutes
Soak the parboiled rice in water for at least six hours. Make a
smooth batter in a blender.
Soak together the black gram dhal and fenugreek seeds, also for
six hours. Make a smooth batter.
Mix the batters together, adding salt and set aside for at least
twelve hours until the mixture ferments. Use a large pot since the batter is
likely to increase in volume when fermented. The batter should become a mass of
tiny bubbes. Do not stir too much.
Heat the tawa (griddle). Sprinkle a few drops of water. If it
sizzles, the tawa is ready for use.
Smear a little oil on the tawa (do not use too much oil, as the
batter will not spread evenly). When the oil smokes, lower the heat.
Pour a ladleful of batter over the tawa and spread quickly using a
continuous spiral motion, spreading it outwards until the dosa measures about 6
inches. Pour a tsp of oil all round the edges.
Increase the heat and cook for a couple of minutes until golden
brown in color.
Turn the dosa, carefully lifting the edges. Fry for another couple
of minutes until done.
Serve hot with coconut chutney.
