There are many ways to make dosas. Being a south indian, in our household we make dosa's atleast once in a week. My mom makes amazing dosas and a variety of them. Taking inspiration from there, I try to make dosas by adding different lentils in combinations. This is one of them. This is not a traditional one as I added different lentils, but it tastes amazing and healthy as well. So why not try it.
The colour of the batter is not white because I used Urad dal with skin. So Happy cooking...
Ingredients for Dosa Batter
Rice - 1 cup
Black gram/Urad dal/Uluthamparuppu(with skin) - 1 cup
Red gram/Masoor - 1/2 cup
Green gram/Moong dal/paasi paruppu - 1/2 cup
Fenugreek seeds/Methi/Vendayam - 2 tbsp
Salt to taste
Water for soaking
Method:
Wash all the lentils and rice thoroughly and soak the rice and lentils such that the all the rice and lentils are completely immersed in water. Let it soak for about 6 hours.
Grind the lentils and rice together into a smooth batter adding little water at a time. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter.
Keep the batter to ferment overnight. Place the batter in a big container as the batter will rise and increase in volume. Keep it in a warm place.
Heat a tawa/griddle and spray a little oil and wipe it off with a kitchen cloth. When hot, pour ladelful of batter and spread using a circular motion to make a thin dosa and cook on one side.
Pour a little oil along the edges while cooking. When crispy, fold over and serve hot
The colour of the batter is not white because I used Urad dal with skin. So Happy cooking...
Ingredients for Dosa Batter
Rice - 1 cup
Black gram/Urad dal/Uluthamparuppu(with skin) - 1 cup
Red gram/Masoor - 1/2 cup
Green gram/Moong dal/paasi paruppu - 1/2 cup
Fenugreek seeds/Methi/Vendayam - 2 tbsp
Salt to taste
Water for soaking
Method:
Wash all the lentils and rice thoroughly and soak the rice and lentils such that the all the rice and lentils are completely immersed in water. Let it soak for about 6 hours.
Grind the lentils and rice together into a smooth batter adding little water at a time. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter.
Keep the batter to ferment overnight. Place the batter in a big container as the batter will rise and increase in volume. Keep it in a warm place.
Heat a tawa/griddle and spray a little oil and wipe it off with a kitchen cloth. When hot, pour ladelful of batter and spread using a circular motion to make a thin dosa and cook on one side.
Pour a little oil along the edges while cooking. When crispy, fold over and serve hot
Wash all the lentils and rice thoroughly and soak the rice and lentils such that the all the rice and lentils are completely immersed in water. Let it soak for about 6 hours.
Grind the lentils and rice together into a smooth batter adding little water at a time. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter
Keep the batter to ferment overnight. Place the batter in a big container as the batter will rise and increase in volume. Keep it in a warm place.
Heat a tawa/griddle and spray a little oil and wipe it off with a kitchen cloth. When hot, pour ladelful of batter and spread using a circular motion to make a thin dosa and cook on one side.
Pour a little oil along the edges while cooking. When crispy, fold over and serve
Accompaniments: Coconut chutney, Tomato chutney, Sambhar, Onion chutney
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