Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
Method:
For masala:2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1tbsp. Chopped coriander 8-10 cashews halved 1/2 tsp. Each urad dal, cumin & mustardseeds 2 tbsp. Oil 1/4 tsp. Turmeric salt to tasteWash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Re wash the rice by draining the water 2-3 times. Grind to a paste.Rawa-like grains should be felt inAdd soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beatthe curds well. Add to the batter, add more water if required. The consistency of the battershould be enough to thickly coat on a spoon when dipped.Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread.with the back of the spoon to a thin round. Pour a tsp. Of ghee or oil over it. Spreadchutney spread over dosa.Place a tbsp. Masala in the centre. Fold into triangle to cover masala. Remove with spatulawhen crisp. Serve hot with chutney and/or sambar. Chop potatoes coarsely. Chop greenchillies. Heat oil, add cashews and brown lightly.Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,otatoes, coriander. Mix well.1 /2 tsp soda bi carbonate1/2 cup curds the batter.10-12 tsps. gheeor oil as preferredwater for grinding.
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