This is a healthier version of the Urad and Maida/ all purpose flour dosa. Thank-you dear Mitha Arun Hegde for the wonderful recipe. The only change I made is in the increase of wheat flour, as I use the wet grinder to grind the urad batter. Urad dal ground in a wet grinder doubles in volume as compared to when it is ground in a mixer. The beauty of this dosa is that it can be spread thick like a pancake or thin and crisp. Both taste delicious. You can serve it with a chutney of your choice, but tastes really good with a coconut chutney. Recipe link to the chutney is given below.
1cup of Urad dal/ Split black gram
3 cups of wheat flour
Ghee or oil to roast the dosa
Tip the Urad dal and the wheat flour in separate containers . Wash the urad dal and soak it for about four to five hours. Add about one and a half litres of water to the wheat flour , mix well and keep it aside. Allow it to stand undisturbed. Grind the urad dal to a smooth paste in the wet grinder adding a little water at a time to make a thick batter . Remove, add salt, mix well and allow to ferment for around ten to twelve hours. Gently open the lid of the container containing the wheat flour. You will find that the wheat flour has settled to the bottom . Drain all the water from the wheat flour. Be careful while doing so as any water left behind can make the dosa batter watery. Mix the wheat flour with the urad batter. Thoroughly whisk the batter. Heat a tava/ skillet. Pour a ladleful of batter and spread it in concentric circles to a diameter of eight to ten inches depending on the size of the skillet to make a thin and crispy dosa. Drizzle with oil or ghee. Allow it to roast and turn a nice shade of golden brown. Flip, roast and serve. To make a dosa which is soft and porous, pour a ladleful of the batter onto a hot tava and spread as thick as you would a pancake. Just five to six inches in diameter. Drizzle with ghee or oil, cover and allow to roast. Flip and roast for a few seconds on the other side too. Generally soft dosas need no roasting on the top side as they are covered and cooked. Serve hot with a coconut chutney.
Makes 15 dosas.
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