Crispy and Soft Rice and Dal Dosa Recipe

Twitter

Facebook

Google +

Pinterest

 

 

0 0

Directions

• In a bowl soak the rice, urad dal and chana dal in enough lukewarm water and keep aside it for 2 hours.
• Drain the water from the rice and dal and then In a blender add the drained rice-dal and 2 cups of water and blend to a smooth paste.
• Transfer the batter into a bowl, add the salt and mix it well and cover with a lid and keep aside in a warm place to ferment for 12 hours.
• Once fermented, add approx. 2 tbsp of water and mix it well to make a batter of pouring consistency.
• Heat a non-stick tawa (griddle), sprinkle a little water on the tawa (griddle) and wipe it off gently using a muslin cloth.
• Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
• Brush a little oil over it and also brush oil along the edges and cook on a medium flame till the dosa turns golden brown in color and crisp.
• Fold over to make a semi-circle or a roll and serve it with sambar and coconut chutney.

Meghna Nath