Have no idea if this is an authentic recipe(found different versions online) since I have tasted this dosa only from my own kitchen. But it is an easy one and nutritious too and also while the normal/sadha dosa needs overnight fermentation, this one needs no such long term planning. The other day I returned from work and only then remembered this recipe. Since most recipes ask for 6-8 hours of soaking I used water that was slightly hot. (The tap water is hot enough out here currently). I left it thus for more than an hour and then grinded it. Since it is just two of us right now, the batter was enough for dinner and for breakfast the next day.
Ingredients
1. Green Gram Dal - 1 cup
2. Raw Rice - 2 Tbsp. (I have used both rice and rice powder)
3. Ginger - 2 inch piece
4. Green Chilly - 3 nos.
5. Cumin - 2 tsp.
6. Onion - 3 nos. (you can either grind it or cut it into small pieces)
7. Salt - to taste
Method
Wash and soak the rice and dal either overnight or for minimum 2 hours. Grind it smoothly along with ginger, green chilly and onions. Add enough water while grinding to reach the right consistency of dosa. Add enough salt and the batter is ready to be made into dosas. It comes out as thin and crispy like normal dosas and can be had with chutney/sambar. One can also add finely cut coriander leaves for extra flavor.
Ingredients
1. Green Gram Dal - 1 cup
2. Raw Rice - 2 Tbsp. (I have used both rice and rice powder)
3. Ginger - 2 inch piece
4. Green Chilly - 3 nos.
5. Cumin - 2 tsp.
6. Onion - 3 nos. (you can either grind it or cut it into small pieces)
7. Salt - to taste
Method
Wash and soak the rice and dal either overnight or for minimum 2 hours. Grind it smoothly along with ginger, green chilly and onions. Add enough water while grinding to reach the right consistency of dosa. Add enough salt and the batter is ready to be made into dosas. It comes out as thin and crispy like normal dosas and can be had with chutney/sambar. One can also add finely cut coriander leaves for extra flavor.
