The yummiest dosa packed with lots of nutrients and a super hit amongst my family. My close friend is a Bengali and she tasted this dosa at my house and has started making this dosa every week. She supplies the batter to me when I need 🙂
This dosa comes out spongy and the aroma from the curry leaves and the small onion tempts our taste palettes.
The benefits of curry leaves can be read in the mentioned link Curry Leaves
Raw rice – 1 1/2 cup
par-boiled rice – 1/2 cup
Poha/Flattened rice – 1/2 cup
Toor dal – 1 tbsp
Urad dal – 1/4 cup
Cumin seeds – 1 tsp
Fenugreek seeds – 1tbsp
Small Onion/Shallot – 10 or 12
Curry leaves – 1 cup
Green chillies – 2 or 3
salt – 1 tbs or as per your taste
Gingelly oil/ Sesame oil for smearing
- Soak the flattened rice separately.
- Soak the rest of the rice,seed and dal ingredients together for about 2 to 3 hours.
- Drain and grind the mixture to a smooth paste using water as required to a batter consistency.
- Grind the onion, curry leaves and the green chillies together and add to the above batter.
- Add salt to taste.
- Allow it to ferment for 5 to 6 hours.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make thick circle.
- Smear a little gingelly oil along the edges.
- Cover the dosa with a lid and cook on a medium flame. The steam cooks the top layer.
- Do not flip the dosa as the top portion of the dosa is cooked on covering.
- Serve immediately when the dosa is crisp at the bottom and spongy on top with Garlic Chutney or Sambar.
Let me know your comments after you taste it 🙂