rava in the morning when you are ready to prepare dosa. Mix it thoroughly .
a spoon of il on the top of dosa and let it cook for 1 minute Turn the other side and cook for 10 seconds 7. Remove it from the dosa pan and serve hot dosa with any curry or chutney you prepared. Add a spoon of ghee on the top of hot dosa before serving.
Rice 1 1/2cupMixeddals 2cups (Mixeddals----------Urad dal, Green gram dal, Soy, Rajma, Toor dal, Bengal gram dal)Fenugreek seeds 1tsp Onion small Chopped 1Green chilli 3Ginger 1/2"Cumin seeds 1/2tsp Salt to tasteOilPreparation. Soak Rice, mixed dal, fenugreek seeds for 4-5 hrs, Grind soaked ingredients, onion, green chilli, ginger, cumin seeds, salt together as a dosa batter by using water. 2cups (Mixeddals
Ingredients2 cups Raw rice ( washed and soaked for 3-4 hours)1/2 cup husked urad dal (washed and soaked for 3 hours)1/2 cup of mixed dal (chana dal, masoor dal(husked), moong dal, thuvar dal) (washed and soaked for 3 hours)1 tsp fenugreek seeds (soaked along with the dals)2" piece ginger2-4 dry red chillies (soaked along with dals)4 tbsp grated fresh coconut1/2 tsp asafoetidahandful of curry leaves (chopped finely)Salt to tastePreparationGrind the rice, dals, fenugreek, ginger, redchillies, coconut altogether. 2 cups Raw rice ( washed and soaked for 3. 1/2 cup of mixed dal (chana dal, masoor dal(husked), moong dal, thuvar dal) (washed and soaked for 3 hours)
Add this to the dal and rice mixture and grind all this to a fine paste. Makes about 16-18 dosasIngredientsChana dal 1/2 cupRice 1/2 cupMoong dal 1/4 cupRed masoor 1/4 cupFor a pasteGrated coconut 1/4 pieceGinger 1"pieceHing 1/4 tspRoasted chana dal 1 tbspRed chillies 3-4 nosDhaniya seeds 1 tbspoil 1 tbspSalt to tasteCurry leavesCoriander leaves MethodWash and soak the rice and dals and keep for 4-5 hrs
My greatest bane is I tend to forget soaking dals and rice for making dosa for breakfast or for the day, on several such ooccasionsI remember my mom who had many such easy methods of mixing rice and udad dal flour and leaving it overnight to ferment
todays version is idli made using urad dal and idli rice (though i used regular sona masoori rice)The best part of this one was that you can use it as an idli/dosa batter to make soft fluffy idlis and crispy dosas from the same batterso its a two in one magic dosa idli batter