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Main Ingredients | Parboiled rice (ukda chawal), kolam rice |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 10-15 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 cups parboiled rice (ukda chawal) soaked for 8-10 hours
- 1 cup kolam rice soaked for 8-10 hours
- ½ cup split black gram skinless (dhuli urad dal) soaked for 8-10 hours with ½ tsp fenugreek seeds
- 1 tablespoon split pigeon pea (toor dal/arhar dal) soaked for 3-4 hours
- 2 tablespoons split Bengal gram (chana dal) soaked for 3-4 hours
- Salt to taste
- Oil as required
- ½ onion to grease
- Coconut chutney to serve
- Tomato chutney to serve
- Molagapodi (gunpowder) to serve
- Sambhar to serve
Method
- Put parboiled rice, rice, split skinless black gram with fenugreek seeds, pigeon pea, Bengal gram and 2 cups water in a blender jar and blend to a smooth and fine batter.
- Transfer the batter to a large bowl. Cover and set aside to ferment for 8-10 hours.
- Add salt to the batter and mix well. Add enough water to get the required consistency and mix till well combined.
- Heat a non-stick tawa. Dip a halved onion in oil and rub it all over the tawa to grease it. Pour a ladle of the batter and spread it evenly to a thin disc. Drizzle a little oil all around the disc and cook till the underside turns golden brown.
- Gently roll the dosa and take it off the heat. Make more dosas similarly.
- Place the dosas on serving plates and serve hot with coconut chutney, tomato chutney, gunpowder and sambhar.
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