Sada Dosa

Preparation :5 mins
Cook :45 mins
Total Time :101016 hours 50 minutes
Servings :Makes 20 dosas. (20 dosa )

Ingredients :

1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
1 cup raw rice (chawal)
1 cup par-boiled rice (ukda chawal)
2 tbsp thick rice (chawal) flakes (jada poha)
salt to taste
ghee or for cooking

For Serving
coconut chutney
sambhar
malgapodi

Method :

Wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.Wash and soak the par-boiled rice, raw rice and thick rice flakes and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.Drain the par-boiled rice, raw rice, and thick rice flakes and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well.Cover with a lid and keep aside to ferment in a warm place for 12 hours.Once fermented, mix it very well.Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 19 more dosasServe immediately with coconut chutney, sambhar and malgapodi.