Follow these steps for perfect results
Rice - raw
soaked
White Urad Dal (Split)
soaked
Tomatoes
roughly chopped
Methi Seeds (Fenugreek Seeds)
soaked
Salt
to taste
Cooking soda
Water
as required
Sunflower Oil
for cooking
Ghee
for cooking
Wash and rinse raw rice, methi seeds, and urad dal separately.
Soak them separately in enough water for 3-4 hours or overnight.
Grind rice, methi seeds, and urad dal together with a little water until a smooth batter forms.
Add roughly chopped tomatoes to the batter and grind for a few more minutes until the tomatoes are well ground and the batter is infused with the tomato puree.
Pour the batter into a bowl.
Add salt to taste and mix well.
Add cooking soda and mix again.
Leave it for 10 minutes.
Place a skillet or tawa on the heat.
When it is hot, sprinkle some water on the dosa pan.
Pour a ladle full of batter and spread it into concentric circles outwards, until you have a dosa of your desired size and thickness.
Drizzle a few drops of oil or ghee on the sides.
Cover the dosa and allow it to cook.
Once the sides of the dosa start to brown and release from the pan, gently lift the dosa from the skillet and flip to cook on the other side.
Serve hot with Red Chilli Coconut Chutney and South Indian Filter Coffee.
Expert advice for the best results
Adjust the amount of tomatoes based on their acidity.
For a spicier dosa, add green chilies while grinding the tomatoes.
Everything you need to know before you start
15 mins
Batter can be made a day in advance.
Serve dosa on a plate with chutney and sambar in small bowls.
Serve with coconut chutney
Serve with sambar
Serve with idli podi
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