Ingredients
- Par boiled rice / Idly arisi - 1 cup
- Raw rice - 1 cup
- Urad dhal - 1/2 cup
- Channa dhal - 1/4 cup
- Poha / Aval - 1/4 cup
- Methi seeds - 1 tablespoon
- Salt - 2 teaspoons
- Wash rice and dhals well.Soak them together along with methi seeds (leave out poha) for 5 hours
- Soak poha in water just 15 minutes before grinding
- Drain out the water from soaked rice and dhal(s) and keep it aside.Do not discard this water as it can be used while grinding
- Put little of drained rice, dhal(s) and poha in a mixer and grind to a smooth batter using the drained water
- Add the remaining rice, dhal(s) and poha to the mixer.
- Keep adding drained water now and then and push them on the walls of the mixer jar using spatula.The batter should be fluffy
- Take it out carefully.You may use very little water to take out the batter sticking on to the walls of the mixer
- Put salt and mix well with your hand
- Allow it to ferment for 8 hours
- Batter will raise up and its ready for use now.It will be thick
- While making dosa take required batter and dilute with little water.Make sure its of dropping consistency
- You can refrigerate the batter and use upto 3 days
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