Ingredients
|
Quantity
|
Plain rice –(not long grain)
|
2 cups
|
Parboiled rice
|
2 cups
|
Urad dal
|
3 tbsp
|
Fenugreek seeds
|
1 tsp
|
Sodabicarb
|
½ tsp
|
Coconut grated
|
1
|
Wash and soak rice, dal, seeds together for 6-7 hours. Grind to a
smooth batter, add salt and keep overnight. Keep batter thick as coconut milk
will be added. Grind or scrape coconut, soak in 2 cups warm water for 15
minutes. Blend in a mixie, strain and extract thick milk. Mix soda and coconut
milk into batter. Apply a little oil on a non-stick or heavy griddle. Pour a
ladleful of batter on hot griddle. Hold handle and rotate and tilt griddle
quickly such that its full base is covered with batter. Do not spread with
spoon. A thin dosa like pancake must be the result. Stack or eat immediately
with chutney, curds, gravy vegetables or pickles.
Shelf life: Refrigerate batter for 2 days.
