Ingredients:

• Rice – 3 cups
• Whole urad with skin/Black gram – 1 cup
• Methi seeds- 1/2 tsp, soak with Rice
• Salt – 2 tsp or to taste
• Gingili oil or any cooking oil
• For Molagai chutney:
• Tomato – 1 large
• Onion – 1 medium
• Dried red chillies – 3 to 6 as per your taste
• Karipatha – 5 sprigs
• Garlic – 4 Cloves
• Tamarind – size of marble
• Oil
• For tempering:
• Urad Dal – 1/2 tsp
• Mustard – 1/2 tsp
• Hing – a pinch
• Oil

Method:

1. For dosa:
2. Soak black gram for 10 hours and rice for 4-6 hours.
3. Grind black gram to fine paste till slightly frothy.
4. Grind rice to fine rava consistency. Add salt and mix both pastes together by hand. It should be dosa consistency. Close and ferment overnight.
5. Mix well and pour out dosais, slightly thicker than normal dosais, on hot tawa or skillet.
6. Drizzle gingili oil or other oil around edge. Turn over when lightly browned and cook on other side.
7. Serve hot with molagai chutney.
8. For chutney:
9. Chop tomatoes and onion into large pieces. Peel garlic.
10. Heat a tsp of oil in kadai, fry red chillies, karipatha and garlic. Remove and keep aside.
11. Add some more oil, fry the tomatoes and onions till all the moisture is absorbed. Cool.
12. In mixie, grind chillies, karipatha, garlic, tamarind with little water to smooth paste.
13. Then add tomato and onion and grind. Remove and temper with mustard, urad dal and hing in hot oil.
14. Chutney is served with a tsp of gingili oil or hot melted ghee poured over it on the plate.

Recipe courtesy of Raji