Dosa

Golden brown and ever so crisp, this Dosa recipe beats any restaurant preparation.

Ingredients : Boiled rice 2 cups, Normal rice 2 cups, Cooked rice 1 cup, Urad Dal/Black gram beans 1 cup, Toor Dal/Yellow lentils 2 tbps, Sago 2 tbps, Methi seeds 1 tsp, Salt 2 flat tbps or to taste.

Method of preparation :

Clean, wash and soak the boiled and normal rice. Soak the urad dal, toor dal, sago and methi seeds together. It is important to soak the dal and rice separately. Soak for eight to twelve hours.

Finely grind the urad dal, toor dal, sago and methi seeds.Do not add too much water. If a drop of the urad dal batter floats in water, then it is done.

Coarsely grind the rice along with a cup of cooked leftover rice. You may need to add some water while grinding the rice.

Mix the rice and dal batter. Add two flat tbps of salt (or to taste). Beat vigorously till you see bubbles rising. Cover the batter and let it ferment for ten to twelve hours.

Post fermentation, the batter more than doubles in volume, and is light and frothy. Use this batter to make the dosas.

To make the dosa, heat a non stick pan and spread a big spoonful of batter on it. Add some ghee. Cover the dosa for about fifteen to twenty five seconds using a pan lid. Remove the lid, fold the dosa, and serve hot.

* Refrigerate the batter if it is not to be used immediately.