Poha Dosa, Aval Dosa with Curd

Preparation :5 mins
Cook :50 mins
Total Time :55 mins
Servings :Makes 22 dosas

Ingredients :

1 cup thick beaten rice (jada poha)
1 1/2 cups raw rice (chawal)
5 tbsp urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1/2 cup curds (dahi)
salt to taste
11 tsp ghee for cooking

For Serving
sambhar
coconut chutney

Method :

Combine the raw rice and urad dal in a deep bowl, wash well and drain.
Add the rice flakes and fenugreek seeds and soak in enough water in a deep bowl for 6 hours.
Drain, blend in a mixer along with the curds and approx. 1 ¾ cups of water till smooth.
Transfer the batter into a deep bowl, add the salt, mix well and cover with a lid and keep in a warm place for 8 hours.
Once fermented, mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 250 mm. (6”) diameter circle.Drizzle a little ghee evenly over it and cover with a lid and cook on a medium flame for 1 to 2 minutes.
Open the lid, and fold over to make a semi-circle or a roll.Repeat steps 6 to 9 to make 21 more dosas.Serve immediately with sambhar and coconut chutney.