Steamed Dosa

Ingredients list for Steamed Dosa

• 2 3/4 cups Parboiled rice soaked
• 1/4 cup Split bengal gram
• 1 cup Split black gram skinless (dhuli urad dal), soaked
• to taste Salt
• as required Molagapodi (gun powder)

Method

1. Drain and mix the two rice and grind to a smooth batter. Drain the dal and grind to a smooth batter. Mix both the batters, add salt and whip with hand thoroughly. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment.
2. Mix the batter well, add water and adjust to a pouring consistency. Heat a flat non-stick tawa. Pour a ladle full of batter and spread it as thin as possible. Sprinkle a little molagapodi over the dosa. Sprinkle a little water over the dosa and also around it, cover with a banana leaf and then with a lid and cook till the underside is done.
3. Gently fold into half and remove onto a plate. Serve immediately.

   Chef's Tip