Tuppa Dosa

Preparation :5 mins
Cook :45 mins
Total Time :65010 hours 50 minutes
Servings :Makes 15 dosas

Ingredients :

1 cup raw rice (chawal) , washed and drained
1/2 cup urad dal (split black lentils) , washed and drained
1/2 tsp fenugreek (methi) seeds
salt to taste
ghee for cooking

For Serving
sambhar
coconut chutney

Method :

Combine the raw rice, urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours. Drain well.
Blend in a mixer along with approx. 1¼ cups of water till smooth.
Transfer the mixture into a deep bowl, add the salt, mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.
Once fermented, mix it very well.
Heat a non-stick tava (griddle) pour a ladleful of the batter over it and spread it evenly to make a 175 mm. (7”) diameter circle and cook using ghee on a medium flame till it turns light brown in colour from both the sides.
Repeat with the remaining batter to make 14 more dosas.Serve immediately with sambhar and coconut chutney.