1 cup Plain rice
1 cup Parboiled rice
1/4 cup White udad dal
1/2 teaspoon Soda bi carbonate
Water for grinding
2 inches lrg Onions vertical slices
2 lrg Potatoes boiled and peedled
1 tablespoon Chopped coriander
8 Cashews halved, (8 to 10)
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add to the batter, add more water if required.
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 teaspoon of ghee or oil over it.
Spread chutney spread over dosa.
Place a tablespoon masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.
For masala:Chop potatoes coarsely. Chop green chillies.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Chutney spread:Grind all ingredients together to form a firm chutney. Use very little water.
Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.