
Ingredients:
• 150g – puffed rice, washed in plenty of water to remove sand particles and soaked for 1/2 hr
• 400g – raw rice, washed and soaked for 4 hours
• 50g – Urad Dal (combine with rice)
• Methi seeds, a pinch
• Oil to prepare dosa
• salt
• 1/8 tsp – baking soda
Method:
- Squeeze water from puffed rice, grind it along with soaked rice and dal to a fine paste.
- Add salt and leave it to ferment for 5 to 6 hours/overnight.
- Next day add baking soda and a little water to prepare a thick batter (thicker than dosa batter).
- Pour a ladleful of batter on a non-stick pan, spread it to make a thick dosa.
- Drizzle some oil on and around the edges, cover and cook on low heat for 2 to 3 mins.
- Remove the lid and transfer the dosa on to a plate (there is no need to turn dosa).
- Serve for breakfast with groundnut chutney/coconut chutney.
Recipe courtesy of Uma Devi Ramachandra