Preparation Time: 15 minutes
Soaking time : Over night
Grinding time : Less than 10 minutes
Cooking time : less than 5 minutes (for each dosai)
serves : 7 to 8 (Depends on size numbers varies)
Type : South Indian
Idly rice – 1cup
Raw rice – 1/2 cup
Urad dal – 1/2 cup
Poha / flattened rice – 1/2 cup
Methi seeds – 2 tsp
Butter milk – 2 to 3 cups
cooking soda – 1 tsp
salt – as required
Oil – as required to make the dosai
Take a wide bottomed vessel and add the idly, raw rice, urad dal, poha and methi seeds. Then pour the butter milk. Soak the mixture over night.
Next day morning, strain the mixture and grind it in the mixie by adding the required amt of salt, Adjust the water consistency, Once grind wipe up the batter and transfer in to the vessel. Now add the cooking salt and mix well.
Heat the dosai tawa, once hot, pour one ladle full of batter on the tawa and spread over the batter to thick consistency (like we do for Uthapam) drizzle some oil on the top and cover it. check after 3 minutes, you can see the bubbles on the top and crispy texture outside.
No need to flip as we covered it. Take it using the spatula, and serve it with variety of chutneys, and sambhar. All i can say it just enjoy.
- The entire mixture should soak overnight in the buttermilk, not in water.
- Thickness of the dosai should be like Uthapam. So plan the water consistency accordingly.
- Grind in to smooth so that you can see the bubbles on the top .