HomeClick sturck an idea in my brains. I thought of keeping the batter in a preheated grill, so tht the batter wud ferment. I preheated the grill for 5 minutes and then kept the batter i it overnight. As it had surround heat it got fermented and I was pleased as my dear one could have a wonderful dosa.
We need:
Urad Dal -1 cup
Dosa rice -2cups
Channa dal – 1/4th cup or 2 handfuls
Methi seeds -2tbsp
Salt to taste
Oil as required
Method:
Soak everything except salt for at least 3 -4 hrs and grind it into a very fine paste.
Allow it to ferment overnight.
Heat griddle and spread the batter very finely so that the dosa is thin and crispy.
Add oil at sides so that the dosa turns crisp and is easy to remove.
When turns golden in colour remove from griddle and serve with hot potato bhaji and chutney.
In case the weather is cold as i did u can heat oven or grill for a while and keep it inside overnight, or even heat water and keep the batter vessel in that so that it absorbes heat and ferments.
I just prprd bhaji.
For bhaji we need:
Potato -2
Onion -1
Green chillies -2
Turmeric powder – ½ tsp
Urad dal -1 tsp
Mustard seeds -1tsp
Curry leaves -4-5
Oil -1bsp
Coriander leaves – few strands
Method:
Boil potatoes, peel and cut into small cubes.
Heat pan add oil, mustard seeds & urad dal.
When mustard seeds splatter add finely chopped green chillies, turmeric powder, curry leaves and fry.
Then add onion and fry for 2 minutes. Add water (almost 1/4th cup).
At last add potatoes, salt and mix well.
Garnish with finely chopped coriander leaves and remove from flame.
Serve it with masala dosa, puri, or anything of ur choice.
I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!
Signing of for now
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