Ingredients:
- Rice 3 cups
- Urad dal 3/4 cup
- Poha ( Gatti avalakki ) 1/4 cup - You can take just a little more than 1/4 cup
- Methi seeds 2 tablespoon
- Oil for cooking
- Salt to taste
Recipe video :
Procedure :
- Wash and soak 3 cups of rice, 3/4 cup urad dal, and 2 tablespoon methi seeds for 6-8 hours.
- Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
- Grind everything to a fine paste.
- Set it aside to ferment overnight.
- In the morning mix the batter, add the required quantity of salt and water.
- The batter should be of a little thick consistency.
- Heat iron tava.
- Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
- It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
- Lower the gas heat and cook on medium flame.
- Sprinkle cooking oil over it and at the edges.
- Once the little holes appear on the dosa and when it changes colour, flip it.
- Put a few drops of oil again.
- Once the other turn starts turning light golden brown, remove from the tawa.
- Serve hot with vegetable sagu and coconut chutney.
