The specialty of South especially Karnataka. This makes a good option for lunch box or travel box as it stays soft for a long time, unlike the other dosas. Also make a tasty option when paired / sprinkled with spicy podi. It is traditionally served with sagoo ( a mix kurma type veggie) I served here with red chutney
Here goes the recipe:
- ½ cup each Boiled rice and dosa rice
- ½ cup poha
- ¼ cup urad dal
- Methi seeds: 1 tsp
- salt as needed
- oil as needed
Dosa Batter making Method:
- Soak urad dal, separate, rice and poha together.
- Combine rice and methi seeds and soak it with enough water for at-least 4 hours. Drain the rice and poha and blend in a mixer. Make sure to make a smooth paste using required water only.
- Grind along with rice batter. Do not add any extra water. Grind to a smooth thick paste.
- Transfer the mixture into a deep bowl and keep aside.
- Drain the urad dal and blend in a mixer. Note that urad dal has to be blended separately.
- Blend to a smooth paste using 3-4 tbsp of water.
- Transfer the mixture into the same bowl. mix the batter well.
- Cover and ferment in a warm place for 12 hours or overnight. Mix the batter gently.
- And now add salt to the batter and mix well.
how to make dosa’s
- Mix the batter well add a little sugar.
- Heat the dosa pan, sprinkle a little water on the tava and wipe it off gently using a tissue.
- Pour a ladleful of the batter on tava.
- And spread it in a thick circle.
- Put some oil over it and along the edges. Make sure you cook on a medium flame till the dosa turns brown in colour.
- Cover the dosa for a minute.
- After we cover it with a lid, the dosa surface should be cooked.
- Flip the dosa on the other side to cook.
- Serve immediately with chutney/sagoo/ podi
Always use chilled water for grinding as it helps the mixer remain cool