Paccharisi/ Sona Masoori Rice - 1 cup
Doppi Arisi/ Idli Rice - 3 cups
Full Urd Dal - 1 1/4 cups or Broken Urd Dal - 1 1/2 cups
Salt - 3 1/2 tbsp
Soak rice and urd dal in water overnight. Wash and drain. Grind urd dal into a smooth paste in the grinder. When done, move to a container. Now, grind rice. When done, add salt and grind for 1 min. Add the ground urd dal to the grinder and grind for 2 mins so that rice and dal mix properly. Remove to a container. Ensure it is only 2/3 full so that when it ferments the batter does not overflow. Let the batter stand for 3 hours and then store in the fridge.
To make dosas, make sure that the consistency of the batter is appropriate. Take required amount of batter separately in a bowl and add water if necessary. Mix well. The batter should not be too thick or too thin. Heat a tawa. Pour a ladle full of batter and spread uniformly into a circle. Add 1 tsp of oil to it. Flip over and cook on both sides. Dosa is ready. Can be served with chutney, sambar or dosa podi (milagai podi)
Doppi Arisi/ Idli Rice - 3 cups
Full Urd Dal - 1 1/4 cups or Broken Urd Dal - 1 1/2 cups
Salt - 3 1/2 tbsp
Soak rice and urd dal in water overnight. Wash and drain. Grind urd dal into a smooth paste in the grinder. When done, move to a container. Now, grind rice. When done, add salt and grind for 1 min. Add the ground urd dal to the grinder and grind for 2 mins so that rice and dal mix properly. Remove to a container. Ensure it is only 2/3 full so that when it ferments the batter does not overflow. Let the batter stand for 3 hours and then store in the fridge.
To make dosas, make sure that the consistency of the batter is appropriate. Take required amount of batter separately in a bowl and add water if necessary. Mix well. The batter should not be too thick or too thin. Heat a tawa. Pour a ladle full of batter and spread uniformly into a circle. Add 1 tsp of oil to it. Flip over and cook on both sides. Dosa is ready. Can be served with chutney, sambar or dosa podi (milagai podi)
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