I used to use the iddli batter for making Dosa, until my friend Shalini shared a wonderful plain dosa recipe with me. Here is the recipe.
Ingredients:
Par boiled rice - 1 cup
Raw rice - quarter cup
Urud dal - one hand full
Fenugreek seeds - half teaspoon
Salt - 1 teaspoon
Oil - to use while preparing dosa
Method:
Combine par boiled rice, raw rice, urud dal and fenugreek seeds. Wash well and soak in water for atleast 4 to 5 hours. I soaked it overnight.
Grind it in a wet grinder using little water until the batter is fine.
Tranfer the content to a container. Add required amount of salt and mix well using your hands.
Allow it to ferment for atleast 20 hours partially closed.
Now the batter is ready to prepare dosa.
Refrigerate the remaining batter in an airtight container.
For preparing dosa:
Heat a tawa and take a ladle of batter.
Pour the batter in the center of the tawa and spread it from inside out.
Dribble little oil around the corners.
After a minute, flip the dosa and remove from heat after half a minute.
Serve immediately with sambar/chutney/milagai Podi or any kind of masal for Dosa.
Picture: I have displayed the dosas with MTR chutney powder that is mixed with little oil.
Use ghee instead of oil for a great flavor and aroma.
Use ghee instead of oil for a great flavor and aroma.
This is my entry to the Dosa Mela hosted by Srivalli of Cooking for all seasons.
