Ingredients:

• 1 cup Corn meal
• 1/5 cup – Urad Dal (black gram lentils)
• 4 tsp Rice flour
• 1/2 cup sour Curd
• 2.5 cups -water (or more until batter is like a thick buttermilk)
• 1 tsp Sugar
• 1 small onion, finely chopped (optional)
• 1 tsp Jeera
• 1/2 tsp ajwain (optional)
• 1 sprig Curry leaves (finely chopped)
• 1 small bunch coriander leaves, chopped
• 2 green chillies, finely chopped
• 1 inch ginger, chopped or grated
• 2 tsp oil
• Salt to taste

Method:

1. Soak the urad dal for about 2 hours and grind it to a smooth paste.
2. Mix it with the corn meal, along with the curd and rice flour.
3. Add water to the mixture and make it a dilute batter (like the consistency of thick butter milk)
4. Add sugar and salt and set aside for about 3 hours at least.
5. Just before making the dosas, heat the oil and fry jeera, ajwain, green chillies and ginger.
6. Pour the seasoning over the batter. Also mix the onions, coriander and curry leaves into the batter.
7. Heat the tawa and keep on a medium-high heat.
8. Pour 1 ladle full of batter and spread in to a circle on the hot tawa.
9. Pour 1 tsp of oil around the dosa to crisp its corners.
10. Flip the dosa carefully and cook the other side till its brown and crispy.
11. Cook the dosa for 2 more minutes on the other side by gently pressing on it.
12. Hot crispy corn meal dosa ready.
13. Serve with chutney.

Recipe courtesy of Esveej