DOSA

The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney.

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Fermenting Time: 4 hours.
Soaking Time: 2 hours.

Makes 8 dosas.

1 cup raw rice (chawal)
1/3 cup urad dal (split black gram)
2 tbsp cooked rice (chawal)
2 tbsp beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking

To serve
coconut chutney
sambhar

1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter.
6. Serve with coconut chutney and sambhar.

VARIATION : MASALA DOSA
When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.