Ingredients:
White Gram Dal-2 Cups
Rice -4 Cups
Salt -To Taste
Fenugreek-1 Tsp
Method:
Grind the dal and rice separately with some water until it become a fine paste. Add salt to it and mix well. keep it overnight for fermentation. The flour should be little dilute than the idli flour so that dosa is made thinner.
In a flat frying pan the flour is poured and spread into a thin round, little ghee is poured on both sides of the dosas when it turns golden brown it is ready to serve. Many types of dosas are made The thinner and crispier the dosa, the better it tastes.
White Gram Dal-2 Cups
Rice -4 Cups
Salt -To Taste
Fenugreek-1 Tsp
Method:
Grind the dal and rice separately with some water until it become a fine paste. Add salt to it and mix well. keep it overnight for fermentation. The flour should be little dilute than the idli flour so that dosa is made thinner.
In a flat frying pan the flour is poured and spread into a thin round, little ghee is poured on both sides of the dosas when it turns golden brown it is ready to serve. Many types of dosas are made The thinner and crispier the dosa, the better it tastes.
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