MIXED DAL DOSA RECIPE

                                                                                    MIXED DAL DOSA RECIPE

INGREDIENTS

• Idli raw rice – 2 tbsp
• Idli parboiled rice – 2 tbsp
• Moong dal – 2 tbsp
• Tuvar dal – 2 tbsp
• Masoor dal -2 tbsp
• Chana dal – 2 tbsp
• Whole skinless urad dal – 4 tbsp
• Fenugreek seeds – 1tsp
• Salt to taste

PREPARATION

Wash all the ingredients well  and soak it for 5 hrs

Drain and grind it into a fine smooth batter by adding water.

The batter should be of free flowing consistency just like dosa batter.

Add salt and mix well with hands.

Ferment it overnight OR keep aside the batter for half an hour.

METHOD

Heat  a nonstick tava on high flame.

Wipe it with a wet cloth .

Take a ladlefull of batter and spread it into thin circle like dosas.

Turn the flame to medium.

Drizzle ghee or oil or butter around the dosa .

Fry it till golden crispy.

I did not flip it as the dosa was very thin.You can flip the dosa and cook on the other side for few seconds.

Once done remove and serve hot with chutney ,sambhar or any southindian accompaniment.

VARIATION – ADAI – For adai you dont have to ferment the batter.

While grinding you can add grated coconut + red chilli + fennel seeds + asafoetida + ginger garlic paste.

Also while making the dosas you can add finely chopped onion + coriander leaves +grated carrot or drumstick leaves etc.

NOTES

1. In similar manner you can also make idli, only while grinding make the batter little thick.
2. Instead of thin dosa you can also make thick dosa.
3. You can grind it in the morning and make dosas at night.
4. The quantity of urad dal is more than the other dals

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