- Soak them up to 5hours
- Parboiled Rice (Idli Rice) – 1 cup
- Raw Rice – 1 cup
- Urad Dhal – 1/2 cup
- Fenugreek seeds – 1/2 teaspoon
- Salt – 1 teaspoon or as per taste
- Oil – few teaspoons
South Indian Food Recipes (Menu), soak both the rice together with fenugreek seeds and dal independently in water for around 5 hours. Wash and crush rice and dal independently to a fine glue. Combine with salt and make a thick hitter. Abandon it for no less than 2 hours to ferment.
Warmth tawa. Wipe it with oil. Blend the hitter and include little water if required and make it to a thick dosa player. Pour one major spoon of player in the tawa and somewhat spread it to a thick little round dosa. Pour few drops of oil around the dosa. Close with a cover and cook on medium fire for 2 to 3 minutes. Evacuate it. No compelling reason to flip it over.
This dosa is generally arranged on Deepavali days in a few family units. It is presented with rich non-veg/veg kurma or veg sagu and other sauce sort side dish. Can likewise be brought with normal chutney/sambar.
You can sprinkle little Idli Milagai Podi (Idli Chili powder) over the dosa with gingelly oil and pack it for lunch or for long travel. It remains delicate for longer time.