Ø 1 cup. rice
Ø 7 Tbsp. water
Ø 1/4 cup. urad dhal
Ø 1 tsp. salt
Ø 1/4 tsp. fenugreek
Ø 12 tsp. melted butter
Ø 1 Tbsp. cooked rice
The batter for Dosai has to be ready a day ahead during the summer and two
days ahead during winter before preparation. Soak rice and urad dhal separately for
3 hours. Fenugreek can be soaked with urad dhal. In a blender, grind soaked rice
with 1 tablespoon of cooked rice and 3 tablespoons of water. Urad dhal and fenugreek
have to be ground with 4 tablespoons of water. Mix ground dough together well adding
salt. Keep the batter outside on top of the refrigerator for 24 hours to be fermented.
Grease a fry pan or griddle with butter over medium heat. Pour 1/2 cup of batter
over griddle and spread it into a thin round pastry. Pour 1 teaspoon of melted butter
around it and another teaspoon of melted butter on top. When bubbles appear on
top of the batter, about 2 minutes after being poured, turn it over. When both sides
become golden brown, remove from griddle and serve hot. Makes 6 Dosai. Good to
eat with coconut chutney and sambar.
