Dosa are tasty South Indian crepes which are made from rice and lentils. They can be stuffed with vegetables, meats and sauces making them great for breakfast and dinner.
- 1 cup parboiled rice
- 1/4 cup white urad dal (lentils)
- 1/2 tsp. methi (fenugreek) seeds
- 1/2 tsp baking soda
- 10-12 tsps. ghee or oil as preferred
- water for grinding
Wash the rice and dal together. Add plenty of water and the methi seeds. Allow to soak for 7-8 hours or overnight and then grind to a paste. Add baking soda and salt and mix well. Keep it aside in a warm place for 8-10 hours.
The consistency of the batter should be thick enough to thickly coat a spoon when dipped. Heat an iron griddle or non-stick frying pan. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a teaspoon of ghee or oil over it. Remove with spatula when crisp.
Serve hot with coconut chutney, sambar (vegetable stew), or a spicy curry.
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