-- Dosa (Urad dal/Udhina belae)

Ingredients: Serves 4 to 5 people with each person eating around 6 to 7 dosa!

1. Rice: 4 pau/ 8 rice cups

2. Black gram/Urad dal/Udhina belae: 1 pau/ 2 rice cup [Use the whole grain, not the split one]

3. Rice flakes/Poha/Dagdi/Avalakki: 1/2 pau or 1 rice cup

Soaking and grinding procedure: [tsp: tea spoon]

1. Soak rice overnight/4 to 5 hours before grinding

2. Soak black gram/urad dal and rice flake/poha 30 minutes before grinding

3. Grind rice, dal, and poha very fine. You can grind it separately or you can grind together in different portions

4. Do not add too much water. Make sure the batter is not too thick or dilute. If you pour the batter, it should flow with nice consistency

5. Add and mix 2 tsp of salt to the batter

6. Leave the batter overnight (8 to 10 hours) in a warm condition for fermentation

7. If you are making dosa during winter, you might want to add dry yeast into the mix to help in fermentation

Yeast preparation: Take half cup of warm water and add 1 tsp of dry yeast into it. Mix well and leave it for 5 minutes. Add the yeast to dosa mix and let it ferment overnight (8 to 10 hours)

Dosa Preparation: [Beginners: Use a non stick pan to avoid any disaster!]

1. Place your dosa pan on a medium size flame

2. Use a rounded bottom serving spoon to place the batter on dosa pan

3. Spread the batter clockwise with the help of spoon

4. Add 1 tsp of olive oil/vegetable oil/ghee on top of dosa spread

5. Cover dosa with a lid and wait for a minute. Make sure you don't burn it!

6. Open the lid and take your dosa out of pan using flat wooden/metaled stick

URAD DAL/UDHINA BELAE DOSA READY!

Serve hot with coconut chutney and potato/aloo sabji