You will fall in love with this Crisp Dosa which can be served with potato Bhaji, chutney, Sambhar or even with either of them. I like to eat mine as is, as the fragrance of ghee used for roasting the dosa makes it very flavourful.
- 200 gms Urad Dal/Black gram dal
- 50 gms Arhar dal/ split Pigeon peas
- 500 gms Rice
- 1 tbsp Methi/Fenugreek
- Ghee/clarified butter for roasting.
Wash and soak the Urad dal, Arhar dal, Rice and Methi for four hours. Grind to a smooth batter non stop in the wet grinder adding a little water at a time for half an hour. The batter should be of pouring consistency. Neither too thick nor runny. Tip it into a vessel. Add salt, mix well and allow to ferment for 10-12 hours. Mix the batter thoroughly before you start making the Dosa. Heat a tava/griddle. Pour a ladleful of batter and spread it in concentric circles till the batter, covers the entire griddle. Drizzle with a tsp of ghee. Roast the dosa to a rich golden brown. Flip. Roast on the other side too. Serve hot with chutney and Sambhar, the recipes of which can be found on this website.
- 6 potatoes
- 4 onions
- 7 green chillies
- 1 inch piece ginger
- 2 tomatoes
- 2 tbsps Coriander leaves 5 tbsps oil.
- 1 tsp Jeera/Cumin seeds
- A pinch of turmeric.
Pressure cook the potatoes, deskin and chop them. Slice the onions. Grate the ginger. Slit the green chillies. Chop the tomatoes and coriander leaves fine. Keep aside.
Heat oil. Add jeera and after it splutters add the onions, ginger and green chillies together. Roast with salt till transparent. Add a pinch of turmeric and then the tomatoes and roast for 3-4 mnts. Add the potatoes, and add about 1/4 glass of water to cook the mixture. Once the Bhaji is semi dry switch off. Garnish wd coriander leaves.
Note: If using the blender or mixer to grind the batter, decrease the proportion of rice to 250gms as the batter ground in the mixer does not increase in volume as when ground in the wet grinder.
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