Ingredients:
1 Glass any White Rice (I used Sona Masuri )
1/2 Glass Urad Dal (I used whole urad dal)
Salt to taste
1/2 Tsp Sugar
Method:
Wash the rice and urad dal well.
Soak, together or separately, for a minimum of 3 hours, or overnight if possible.
Drain the water they have been soaked in.
Grind together with the salt and sugar and fresh water, according to your desired consistency.
Make dosas immediately.
If you have the time, leave the batter to ferment overnight.
If you have the time, leave the batter to ferment overnight.
*I made my dosas slightly thicker than i usually do, as when i tried to make them thinner they were too crisp to eat*
This batter can be used for Idli’s, Uttapams and Paniyarams too.
*I have always avoided grinding my dosa batter at home because of the complicated ways to do it. When my friend, Sonal Mehta, shared her mother-in-laws recipe with me i knew i just had to try it. i am so glad i did! Thank you, Sonal, and Aunty:) *
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I didn’t know that you shared recipes, Mayuri. Will try out this Dosa recipe. I don’t make dosas unless I buy instant Dosa powder. This looks doable. Will give it a try. Thank you.