South Indian Set Dosa Recipe
1/2 cup par-boiled rice (ukda chawal)
1/2 cup raw rice (chawal)
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
salt to taste
oil for greasing and cooking
Wash and soak the par-boiled rice, raw rice, urad dal and fenugreek seeds in enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Drain and blend in a mixer along with 1 cup of water to make a batter of dropping consistency.
Add the salt and mix well. Cover the batter with a lid and keep aside to ferment in a warm place for 12 hours.
Heat a non-stick tava (griddle) and grease it lightly with oil.
Pour a ladleful of the batter over it and spread it evenly to make a 125 mm. (5”) diameter circle. Cover with a lid and cook on a medium flame for 2 to 3 minutes, using a little oil, till it turns golden brown in colour from one side.
Repeat with the remaining ingredients to make 9 more dosas.
Serve immediately in pairs with sambhar and coconut chutney.
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