Ingredients
1/2
tsp. methi (fenugreek) seeds
1
/2 tsp soda bi carbonate
1/2
cup curds the batter.
10-12
tsps. ghee or oil as preferred
Directions
1.
Wash the rices and dal together.
2.
Add plenty of water and methi seeds.
3.
Allow to soak for 7-8 hours or overnight.
4.
Rewash the rice by draining the water 2-3 times.
5.
Grind to a paste. Rawa -like grains should be felt in
6.
Add soda bicarb and salt and mix well.
7.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
8.
Add to the batter, add more water if required.
9.
The consistency of the batter should be
10.
enough to thickly coat on a spoon when dipped.
11.
Heat the iron griddle or non-stick tawa well.
12.
Pour a spoonful of batter in the centre, spread
13.
with the back of the spoon to a thin round.
14.
Pour a tsp. of ghee or oil over it.
15.
Spread chutney spread over dosa.
16.
Place a tbsp. masala in the centre.
17.
Fold into triangle to cover masala.
19.
Remove with spatula when crisp.
20.
Serve hot with chutney and/or sambar.
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