Dosa

Ingredients

1. 1/2 cup raw rice (chawal)
2. 3/4 cup urad dal (split black lentils)
3. 1/2 cup rice flour (chawal ka atta)
4. salt to taste
5. ghee for greasing and cooking

Method

1. Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well.
2. Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency.
3. Add the salt and mix well.
4. Heat a non-stick tava (griddle) and grease it lightly using ghee or oil.
5. Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
7. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in color and crisp.
8. Fold over to make a semi-circle or a roll.
9. Repeat with the remaining batter to make 9 more dosas.
10. Serve immediately with sambhar and coconut chutney.