- Row rice (Pachari): 500gm
- Urad Dal (Uzhunnu paripp):150gm
- Salt:As needed
- Water: For grinding
- Ghee: for making dosa
Prepring batter (Dosa maavu) :
Soak the rice and Dal separately for 2 to 3 hours. Wash and drain out the water from both.
Grind the rice and Dal separately using water. For 1 cup rice add approximately 1/4 to 1/2 cup water. we need a smooth and thick batter. Well grind the rice and Dal for smooth batter. After grinding mix two batters and stir well.
In the batter add 1 tbs(as needed) salt. Keep the batter for 7 hours minimum. Use a heavy bottom vessel to keep the mixture, quantity will be doubled after 7 hours.
In dosa pan( non stick pan) add some ghee, spread it all over the pan.
once get hot, pour 1 ladle of batter into the pan and spread it in round shape. Add some ghee above it.once one side get golden brown color you can fold the dosa in round or cone shape. If needed you can cook the other side of dosa also. If your dosa is thicker then cook both sides.
Serve the dosa with chuttney and sambar….