Idli rice - Idli arisi - 6 cups
Black gram dal - Muzhu ulutham paruppu - 1 cup (If it is first quality)
Fenugreek seeds - Vendayam - 3 table spoons
Salt to taste
Oil for frying
- Wash and soak rice in water for about 4 to 5 hours. Black gram dal can be washed and soaked just for 1 hour. Soak fenugreek seeds when you soak black gram dal. Then grind them in a grinder. First grind dal and then rice, both separately.
- Now add 2 table spoons of salt to it and mix the batter using hand. It should become sour for which only hands should be used. Allow the batter to stay for 8 to 10 hours.
- Heat dosa tawa and add oil to it, you can use raw onion for spreading the oil. Insert knife inside the onion, soak in oil and spread it on the tawa. Now add dosa batter and make it round. If it is cooked turn the other side and add a little oil. When it is crispy and turns light brown remove it from the tawa.
Tasty dosa is ready to be served. Serve with chilly powder, sambar or chutney. This batter can be kept in a plastic box and can be preserved in a refrigerator for 1 week. Always add some water to the batter while making dosas. If it is idly no need to add water. This batter can be used for preparing both idlis and dosas.
Note: Batter should be left for 8 hours when it is summer season and 10 hours when it is winter season. Only hands should be used while mixing the batter after it is grinded.
Optional: Rice flakes can be soaked in water and can be added to get a smooth batter. Fenugreek seeds is good for health. It removes heat from the body and makes the batter smooth. At the same time don't add too much as it will make the batter look yellow in colour and the taste will not be good.