Parboiled rice (ukda chawal)
2 3/4 cups
Split black gram skinless (dhuli urad dal)
Rice raw rice
Fenugreek seeds (methi dana)
Wash and soak both the rice for atleast four hours.
Wash and soak the urad dal also for atleast four hours.
Drain and mix.
Grind to a fine batter adding water as required.
Transfer the batter in a deep vessel, cover with a tight fitting lid and keep it in a dark and warm place overnight to ferment.
Just before making the dosas, add salt to taste and mix lightly. Heat a tawa.
Drizzle a little oil and wipe with a wet cloth so that the tawa is at the right temperature.
Drop a ladle full of batter on the tawa and spread it in a circular motion as thin as possible.
Drizzle a little oil all around and let the dosa cook on medium heat.
When ready the edges will begin to separate from the tawa.
Gently roll into a cylinder and serve hot with masala, chutney and sambhar