Ingredients:

• 1 cup – plain Rice
• 1 cup – parboiled rice.
• 1/4 cup – white Urad Dal
• 1/2 tsp- Methi (fenugreek) seeds
• 1 /2 tsp – soda bicarbonate
• 1/2 cup – Curd
• 10-12 tsps. – Ghee or oil as preferred
• water for grinding

Method:

1. Wash the rices and dal together.
2. Add plenty of water and methi seeds.
3. Allow to soak for 7-8 hours or overnight.
4. Re-wash the rice by draining the water 2-3 times.
5. Grind to a paste.
6. Add soda bicarb and salt and mix well.
7. Keep aside in a warm place for 8-10 hours. Beat the curd well.
8. Add to batter, add more water if required.
9. The consistency of the batter should be enough to thickly coat on a spoon when dipped.
10. Heat iron griddle or non-stick tawa well.
11. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
12. Pour 1 tsp of ghee or oil over it. Spread chutney over dosa.
13. Place 1 tbsp masala in the centre.
14. Fold into triangle to cover masala.
15. Remove with spatula when crisp.
16. Serve hot with chutney and/or sambar.
17. For masala:
18. Chop potatoes coarsely. Chop green chillies.
19. Heat oil, add cashews and brown lightly.
20. Add dal, seeds and splutter.
21. Add chillies and onions. Fry till tender.
22. Add turmeric, salt, potatoes, coriander.
23. Mix well.
24. Chutney spread:
25. 1/2 cup grated coconut
26. 4 red chillies or 1 tsp red chilli powder
27. 1 long bean tamarind
28. 2 flakes garlic
29. 1 tbsp groundnuts
30. salt to taste
31. Grind all ingredients together to form a firm chutney. Use very little water.

Recipe courtesy of Saroj Kering