Plain Dosa

I learnt this dish from my dear friend 'Sangeetha'...http://sangeetha-girish.blogspot.com/

Ingredients:

• Sona Masoori rice/ Boiled Rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp

Method:

1. Heat non-stick tawa/ pan.
2. Before making dosas, add salt.
3. Slightly oil the pan.
4. Take a ladle full of batter and spread the batter in circular pattern on pan.
5. Let it cook for few minutes.
6. Flip it when done and cook the other side also.
7. Serve hot with coconut chutney and sambhar.

PS:

• If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
• If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
• The batter can be used over a 1 week period, if refrigerated. 
• For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.