Ingredients
- rice, preferably parboiled2 cup
- urad dal, split and husked; dhuli urad1/2 cup
- fenugreek seeds, methi dana1/2 tsp
- salt2 tsp
- oil, for cooking dosa
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.
Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.
Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.
Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.
Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
Flip the dosa to the other side, and allow it to cook for a few seconds.
Add desired filling and fold over.
Region evidence: no stated origin (basic dish)
