Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients
For Dosa Batter
1 ½ cups raw rice
¾ cup urad dal, soaked
1 tsp Fenugreek Seeds, soaked
2 tsp Chana dal, soaked
1 tsp Fenugreek Seeds, soaked
Salt to taste
1 tsp sugar
For Bhaji
1 tbsp Oil
½ tsp Mustard seeds
2 green chillies, chopped
¼ tsp Asafoetida
6-7 sambhar onions
2 Large Potatoes, boiled
6-7 curry leaves
Salt, to taste
Other Ingredients
Butter for roasting
Process
For Dosa Batter-
- Add rice and fenugreek leaves in a separate bowl along with sufficient water to soak and soak for 5 hours. Soak the chana dal and urad dal separately.
- Drain the excess water from the soaked rice, fenugreek seeds and chana dal, transfer to a mixer jar and blend into a smooth paste.
- Transfer the prepared paste to an empty and clean bowl, add sugar and mix well. Set aside till in use.
- Cover and set aside in a warm place to ferment for 5 hours.
- Once fermented, you will notice that the batter has risen. This is an indication of a well fermented batter.
- Add salt once and give this batter a slight mix. Keep aside till in use.
For Bhaji-
- Heat oil in a pan and splutter mustard seeds, green chillies and asafoetida.
- Add onions and saute till they are translucent.
- Add boiled potatoes, curry leaves and salt.
- Lastly add coriander leaves and turn off the flame.
For Making Dosa-
- Heat a non-stick tawa and pour a ladle full batter on it. Spread it into a circular motion with a help of the ladle.
- Add butter on the edges and a tsp in the centre. Cook on low flame.
- Spread a portion prepared potato mixture all over the dosa.
- Cook till crisp and golden brown.
- Fold over and serve hot with coconut chutney and sambhar.
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