- 1 ½ cups raw rice
- ¾ cup urad dal, soaked
- 1 tsp Fenugreek Seeds, soaked
- 2 tsp Chana dal, soaked
- 1 tsp Fenugreek Seeds, soaked
- Salt to taste
- 1 tsp sugar
- 1 tbsp Oil
- ½ tsp Mustard seeds
- 2 green chillies, chopped
- ¼ tsp Asafoetida
- 6-7 sambhar onions
- 2 Large Potatoes, boiled
- 6-7 curry leaves
- Salt, to taste
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- Add rice and fenugreek leaves in separate bowls along with sufficient water to soak and soak for 5 hours. Soak chana dal and urad dal separately.
- Drain the excess water from soaked rice, fenugreek seeds and chana dal. Transfer to a mixer jar and blend into a smooth paste.
- Transfer the prepared paste to an empty and clean bowl. Add sugar and mix well. Set aside till in use.
- Transfer the prepared paste to an empty and clean bowl. Add sugar and mix well. Set aside till in use.
- Once fermented, you will notice that the batter has risen. This is an indication of a well fermented batter.
- Add salt once and give this batter a slight mix. Keep aside till in use.
- Heat oil in a pan. Splutter mustard seeds, green chillies and asafoetida.
- Add onions and sauté till they are translucent.
- Add boiled potatoes, curry leaves and salt.
- Lastly, add coriander leaves and turn off the flame.
- Heat a non-stick tawa and pour a ladle full batter on it. Spread it into a circular motion with the help of a ladle.
- Add butter on the edges and in the center. Cook on low flame.
- Spread a portion of prepared potato mixture all over the dosa.
- Cook till crisp and golden brown.
- Fold over and serve hot with coconut chutney and sambhar.
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