Idli Rice - 2 1/2 cups
Raw Rice - 1/2 cup
Urad Dal - 1/2 cup
Poha (Aval) - 1/2 cup
Fenugreek Seeds - 1 tbsp
Preparation
- Soak all ingredients for 4 hours
- Take a blender / grinder and grind the ingredients, with enough water to get desired consistency (I do it in 3 batches, hi-speed using my 16-speed blender)
- Transfer the batter to another vessel. Add salt
- Close with a lid and set aside for 4-6 hours
- Heat a griddle and pour round, thin, dosas. Serve with Sambar / Chutney
Posts
2 comments:
Why poha? Urad dhal gives the softness i think...does poha contributes to anything?
@ Anu - Poha makes it real soft! Amma's trick... :)
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