Dosa
A thin, crisp fermented rice and lentil crepe, the everyday breakfast staple of South India.
M Recipe by Madhuri Kshirsagar
👩🍳 Directions
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1
Wash the paste of urad lentil 2-3 times with water thoroughly.
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2
Put urad lentil in water with poha soak it in 1 cup water for 4-5 hours.
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3
Wash the rice well with water. And soak it in 2 cups water for 4-5 hours. • Remove excess water from the soaked urad lentil put and use it while roasting. Now put it in a mixer.
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4
Add 1/2 cup of water to it and grind it till it finishes. Pour the water slowly in it and stir it till it becomes thin and light. Add oil to taste, add 11/2 water.
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5
After the pies, put it in the vessel.
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6
Extra the excess water of rice. And add some water to it and drink it.
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7
Take it out in a container.
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8
Put salt and mix well. Better should not be very thick, should be slightly slender with the mixture of Idli. Cover the mixture. And keep it in a warm place for up to 8 -10 hours or until flowering.
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9
Mix the solution well. Heat the non-stick pan on medium flame, when the tawa becomes hot, sprinkle water and let the water dry and then add 1/2 spoon of oil and spread it with wet cloth (spray of water on hot pan). And do not stick the dosa after spreading oil from the clotted clothes) Now a work spoon rolls out the solution by putting the solution on the pan.
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10
Put a little oil around the edges. Cook bottom surface until brown color. It will take 2 minutes.
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11
After cooking the dosa, let it cook for 1 minute from the other side. After cooking, remove it in the plate and serve with sambar and coconut chutney.
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