Plain Dosa

Ingredients:

2 Cups Raw rice
2 Cups Parboiled rice
1 Cup Urad dal
1/2tsp Fenugreek seeds
1tsp Tapioca (Sabudana)
1 handful Poha

How to:

• In a bowl soak the rice(both), fenugreek seeds, tapioca and poha together.
• In another bowl soak the Urad dal. Soak them for 6-7 hrs.
• Now grind the urad dal in the wet grinder or blender along with water and make a fine paste.
• Transfer into a container and grind the rice mixture along with water and make a paste.
• Now mix both the paste with salt and allow it to ferment overnight.

I know its winter and snowing in most of the places, it must be difficult for the batter to be fermented at room temperature.
Tip:

• Place the batter container inside the oven and switch on the oven light. It gives ample warmth and helps better fermentation. Your dosa batter is ready the next morning.

• Heat a tawa or griddle, pour a big spoonful of batter and level it making a round shape.
• Cook it for a min and flip it over. Let cook both sides. Add drops of oil around the dosa while cooking.

Crispy dosa is ready to serve.

Coconut Chutney

Ingredients:

1 Cup Grated Coconut
3 green chillies (chopped)
2 Garlic cloves (chopped)
1 small piece Ginger (chopped)
1 small piece Tamarind
Salt

Tadka:

1tsp Mustard seeds
1tsp Urad Dal
1tsp Cumin seeds
3 Dry Red Chilli (broken)
5-6 Curry Leaves
Pinch of Asafoetida
1tbsp Oil

How to:

• Grind the green chillies, tamarind, ginger and garlic along with salt
• Now add the coconut, water and make a paste.
• Adjust the salt to taste.

• Now heat oil in a pan, add mustard seeds and urad dal.
• When mustard seeds crackle, add cumin seeds.
• Now add red chilli and asafoetida and fry.
• Finally add curry leaves and pour the tadka into the ground mixture.

Hungry, huh? How about a crispy Dosa to go with?