Raw Rice 2 cups
Idly Rice 1 1/2 cups
Urad Dal 1 cup
Salt to taste
Soda-bi-carb a pinch
Oil few tbsps
Grated Carrot 4 tbsps
Cilantro few sprigs
Method of preparation:
Soak raw rice, idly rice and urad dal together for about 4 – 6 hrs.
Then grind all the three ingredients into smooth paste adding little water.
Let the smooth batter ferment overnight or whole day.
Wash and finely chop cilantro.
When ready to make dosa, mix fermented batter with sufficient salt and soda.
If batter is too thick, add little water to thin it out.
Heat a flat pan on medium heat, pour a ladle full of the prepared dosa batter on hot pan.
Garnish the dosa with grated carrot and chopped cilantro.
Pour few tsps of oil around the dosa.
When you see lots of holes formed on dosa and the sides start to change color, turn on the other side.
Leave for a few seconds and remove from heat.
Repeat the same until you have a set of 3 or 4 dosas.
Serve hot with any kurma and chutney.
Notes: Once fermented, the dosa batter can be refrigerated for a week or two.