Ingredients: [tsp: tea spoon]1. Rice: 2 pau/ 4 rice cups
2. Rice flakes/Dagdi/Poha: 1/2 pau/ 1 rice cup
3. Yogurt/butter milk: 5 cups [Preferably savor one, if not jut use normal one]
4. Fenugreek seeds/Methi seeds/Menthey seeds: 1/2 tsp
5. Salt: 1.5 tsp
Batter Preparation:
1. Soak rice and fenugreek seeds in water for about 4 to 5 hours.
2. Soak rice flakes 30 minutes before grinding.
3. Grind rice,rice flakes, and methi together with yogurt into fine paste.
4. Do not make the batter too dilute. You need to have a nice flowing consistency!
5. Transfer the batter into a container and add salt into it. Mix it well.
6. Leave the batter overnight (8 to 9 hours) to ferment.
7. If it is cold season, add 1/4 tsp of dry yeast. Mix yeast with 1/2 cup warm water and leave it for 5 minutes and then add to batter. Mix well and leave it overnight.
Dosa Preparation: [Use medium flame] Click on the video below
1. Use a flat/rounded dosa pan
2. Add 1/2 tsp of olive oil/vegetable oil and pour 1.5 big rounded spoon of batter
You don't have to spread the batter! That's how you get thick spongy dosa
3. Add 1/2 tsp of oil on top as well
4. Cover dosa with a lid and let it cook for a minute or two
5. Remove the lid and flip dosa onto other side so that it gets cooked well on both the sides
6. Wait for a minute
7. Remove dosa from the pan
MAJJIGE DOSA or RICE DOSA READY!
Serve hot with butter/ghee and coconut chutney/pickle
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