Monday, January 08, 2007


By rasoiya.blogspot Guest: Amitha
1. Rice - 3.5 cups
2. Urad Dal - 1/2cup
3. Fenugreek Seeds (Methi Seeds)- 1tsp
4. Thin Poha - 3/4th cup soaked for 15-20 minutes (Approx 1cup soaked)
5. Water for grinding
6. Salt to taste


1. Wash the rices and dal together.
2. Add plenty of water and methi seeds. Soak for 7-8 hours or overnight.
3. Rewash the rice by draining the water .Grind to a paste.
4. Add salt and mix well.
5. Keep aside in a warm temperature or room temperature for 8 hours.
6. Leave it to ferment for around 7hours.
7. The consistency of better should be little thick.

Coconut Chatney:

1. Fried or roasted gram -1/2cup
2. Jaggery - 1 tsp
3. Tamrind -Approx 1/2tsp
4. Gren chilli - 8-10
5. Fresh coconut -1.5cup
6. Salt for taste
7. Coriander Leaves - approx (1/4th cup)

1. Grind all the above ingredents into a rough paste then add fresh coconut and grind as much as u require.

1. Mustard seeds - 1/4th tsp
2. Roasted chana dal - 1/2tsp
3. Roasted Urad dal - 1/2tsp
4. Curry Leaves - 8-10pcs
5. Oil - 1tsp


1. Heat 1tsp oil in a pan, add roasted chana dal, roasted urad dal, Curry Leaves and mustard seeds.
2. When it splutter, remove from flame and season it on chutney.

Making dosa:

1. Heat non-stick flat tawa.
2. Pour a spoonful of batter in the centre and spread with the back of the spoon to a thin round.
3. Spray ghee or oil over it.
4. Remove with spatula when crisp.
5. Serve hot with chutney or sambhar.
6. It can be served as supper, dinner or lunch time.

Note: Poha is added for the softness of the dosa.

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