Raw rice – 200 gms
Par Boiled Rice – 200 gms
Urad dal – 100 gms
Methi / Fenugreek Seeds – – 1 tsp
Curds / Yogurt – 100 gms
This is done after it is fermented
Whole Peppercorns, broken into half. – 1 tsp
Mustard Seeds – 1/2 tsp
Bengal Gram – 1/2 tsp
Cumin Seeds – 1/2 tsp
Curry leaves few leaves
Added as such
Onions – 1 medium
Green Chilies – 1 long
Method to prepare:
Wash and soak the rice along with methi for 2 – 3 hr, grind as you would do with the regular dosas
Once the batter is ground, mix in the curds to the batter and ferment overnight.
Heat oil, saute all the whole spices, add to the batter. Add finely chopped onions and Green chilies as such
Heat a tawa, grease with oil. Spread out one ladle ful of batter as the regular dosa, Simmer, cover with a lid and don’t flip over.
Serve with Chutney and Sambar
The dosas are very soft and have a wonderful taste with the sour coming from the curds.
This is joining Supriya who is having a month long celebration of Dosa.
This is part of the Blogging Marathon happening.