Dosa

Ingredients for the batter:

-Parboiled rice (ukda chawal) : 2 3/4 cups

-Rice raw rice :   1/4 cup

-Split black gram skinless  (urad dal) : 1 cup

-Fenugreek seeds (methi seeds ) :   1 tspn

-Salt  (to taste)  & Oil as required...

Method to make Batter :

Wash and soak both the rice for atleast four hours. Wash and soak the urad dal also for atleast four hours. Drain and mix. Grind to a fine batter adding water as required. Transfer the batter in a deep vessel, cover with a tight fitting lid and keep it in a dark and warm place overnight to ferment. Since its the winters these days in Bangalore, I keep the batter under the gas stove and that keeps it warm. 

So i make the batter in the morning and then through the day, with all the cooking that takes place on the gas, the batter is kept warm.

Just before making the dosas, add salt to taste and mix lightly

Method to make Dosa:

Heat a tawa. Drizzle a little oil and wipe with a wet cloth so that the tawa is at the right temperature. Drop a ladle full of batter on the tawa and spread it in a circular motion as thin as possible. Drizzle a little oil all around and let the dosa cook on medium heat. When ready the edges will begin to separate from the tawa. Gently run an imaginary line in the middle and close the dosa to make a half circle and serve hot with Dosai chutney podi , chutney and sambhar.

Dosai milagaipodi ( Chutney pwd)