Ingredients:
- 1 cup rice
- 1/4 cup black gram /urad dal
- 3 Tbsp toor dal
- 1 tsp methi seeds/fenugreek seeds
- 1/4 cup beaten rice/avalakki
- Salt - to taste
Method:
- Soak urad dal and rice for couple of hours and make a fine paste of the mixture adding water.
- Prepare the batter by adding a pinch of salt to taste and mix all the ingredients well. Do not make the batter too thin.
- Allow the mixture to ferment for about 6 to 7 hours.
- Heat a non stick flat tawa for 10 minutes on a low flame. Pour one tsp of oil on the tawa. Spread the oil evenly with a sliced onion.
- Sprinkle little water so that excess heat is absorbed.
- Pour dosa batter and gently spread the batter with a circular motion from the centre towards the sides of the tawa .
- Add oil through the dosa circumference so that it seeps in from all the directions.
- As soon as you can spot golden colour through the sides and the middle of the dosa, take a flat ladle (or a wooden thin spatula) and instead of flipping it just roll it over from one end to the other/ make a cone shape...
- Heat a little oil in a pan and spread the dosa batter over it.
- Pour oil around the dosa and fry well.
- And flip it over. Cook the other side and remove from pan.
- Serve with chutney/ sambar.
