Ingredients
Scale
- 1/3 cup urad dal
- 1.5 cups idli rice / parboiled rice
- 2 cups pori / mandakki
- 1 teaspoon salt
- 1/4 teaspoon fenugreek seeds (optional)
- 1/4 cup maida (optional)
- melted butter / ghee for making dosas
Instructions
- Soak the urad dal and idli rice for 4-5 hours or over-nite.
- Grind the urad dal with half a cup of ice water. Add the fenugreek along with urad dal if using. Set aside on a bowl. Grind the rice with a cup of water to a smooth paste.
- Make sure that the rice is ground fine. Add it to the same bowl.
- Grind the pori with a cup of water and add it to the bowl. Add in the maida if using.
- Add in the salt and mix everything well.
- Ferment the batter for 6-8 hours. The batter should have doubled in volume.
- Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to cover dosa griddle. Let the dosa be a little thick.
- Sprinkle 1/2 teaspoon of melted butter or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
- Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.
- Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.
Notes
A tablespoon of sugar can be added to the batter for better color and browning of the dosa.
Also little maida is added to the batter and fermented along for more crispness of the dosa. I have not added any maida today.
A teaspoon of fenugreek can be added for better fermentation too!
- Prep Time: 8 hours
- Cook Time: 20 mins
- Category: Main
- Cuisine: South India