DOSAS

Ingredients: 4 cups rice, 1 ½ cups black gram (urad) dal, 1 tbs cumin seeds (optional), salt to taste

1. Soak urad dal and rice separately for about 6 hours.

2. Fill the soaked urad dal in the stainless steel jar up to ½ level. Run the mixer at speed 1, and add water gradually while the mixer is still running. The paste should become uniformly fine. Stop and stir in between to allow trapped air bubbles to escape, and to allow circulation. Don’t add too much water. Keep paste aside.

3. For urad dal grinding, follow procedure as in step 2 above.

4. After grinding, mix dal and rice paste, add some more water if needed and keep overnight to ferment.

5. Add salt and cumin seeds to taste, adjust to a spreading consistency, and make the dosas on a hot griddle. Use any suitable edible oil. Brown on both sides. Serve hot. The thinner and crispeier the dosa, the better it tastes.

Note:1. For quantities less than ½ jar, use dry grinder blade for best results, even for wet grinding jobs.
2. Extra batter can be refrigerated for future use.