Cuisine: South India
Ingredients:
Brown Rice – 3 cups
Urad Dal (split black gram) – 1 cup
Fenugreek seeds – ½ teaspoon
Poha (flattened or beaten rice) – 1 tablespoon
Salt – as required
Groundnut or Sesame oil for frying
Method:
Wash the brown rice and urad dal thoroughly. In a bowl, add washed brown rice and enough water. In another bowl, add washed urad dal and fenugreek seeds. Add enough water to submerge them. Soak all of them for 4-5 hours. Soak poha in water for 10 minutes. In a mixer jar or a wet grinder, add soaked brown rice, urad dal, fenugreek seeds and poha. Grind them all into a smooth batter by adding little water. The batter must be smooth and pouring consistency. Transfer the ground dosa batter into a large vessel. Add salt and mix well. Cover the vessel with the lid and let it ferment for 8-10 hours (usually overnight). After the fermentation, check the consistency of the batter and add water if required. Heat dosa tawa / griddle and pour a ladle of dosa batter on the center of the tawa/pan. Spread it evenly in a circular shape with the ladle. Drizzle a teaspoon of oil around the edges. Once the dosa turns golden brown, remove from the tawa. There is no need to fry the dosa on the other side. Serve hot along with chutneys, sambar, peanut chutney pudi or vegetable curries.
Note:
Make sure to take a large vessel for fermenting the batter, as the batter will be doubled after fermentation.
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