Dosa

Ingredients:

• 1 cup urad daal
• 2 cups rice
• 3tsps cup chana daal
• 1 tsp methi seeds/fenugreek
• Handful of poha/aval/avalakki/beaten rice (thick or thin is fine)
• salt  to taste

Method:

1. Soak the urad daal, rice, chana daal, methi in sufficient water overnight.
2. When you are ready to grind the next day soak the poha in little water (until it puffs up) and keep it aside.
3. In a blender/grinder grind the soaked rice, dals, methi and the poha with little water to a paste consistency.
4. The consistency of the batter should not be too thick or thin. Add more water if necessary to ease the grinding process.
5. Transfer the batter to a container and add salt and mix and let it sit aside to ferment. It takes at least 8-10 hours in summer and about 24 hours in winter.
6. When ready to make the dosas, take the batter out and add water mix thoroughly.
7. Heat the iron griddle or non-stick tava on medium-high heat. Sprinkle some water on the tava.
8. Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
9. Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
10. Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 secs.
11. Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter.