Dosai

Crispy dosai with sambhar and chutney is a sure hit and a favorite for all. Plain dosai, ghee dosai, masala dosai etc, etc., the list goes on. The measurement varies between recipes but i follow this measurement the same how my mother taught me.

You need:
Idli rice (or) Par-boiled rice                         4 cups
Urad dhal                                                    1 heaped cup
Fenugreek                                                   1tsp
Salt                                 

Preparation:
Wash and Soak the rice and urad dhal seperately for 4-6 hours.
Soak the fenugreek along with the rice.
In the grinder grind the urad dhal first . Add 1/2 cup water and the dhal when the dhal just gets ground add 1cup of water  and grind the dhal till it is soft and fine. Remove and keep it aside.
Grind the rice with the soaked water, add salt and grind till smooth.
Mix the rice and dhal together and ferment the batter for 12 hours.
Take the required amount of batter and dilute it with little water so as to make it easy to make dosas.
Heat the tawa and pour 1 big laddle spoon of batter and spread it thin. Apply oil to the sides and cook for 30 seconds. Flip it the other side and cook for 30 seconds.
The dosai should be roasted golden.
Have it with sambhar and chutney.

Tips:
You can use the same batter to make idli.
During summer the batter ferments easily, but during winter it takes a little longer time may be 14 hours.
To be on the safer side in winters add little baking powder to the batter 10 minutes before making dosai