INGREDIENTS:
Extra long grain rice - 4 cups.
Split black gram - 1 cup.
Gingelly oil or Olive oil.
Salt to taste.
Water to soak and grind.
METHOD:
Soak rice and gram separately for 3 to 4 hours. Grind the gram to a smooth and fluffy consistency. Grind the rice fine. Mix together with salt. Leave it to ferment overnight. (or at least eight hours). Add little water to obtain the pouring consistency. Pour one big spoonful of batter, in the center of the hot, lightly oiled fry pan. Spread the batter towards the sides, with the spoon into a circle. Cook until bubbles appear and begin to break. Turn over and cook on the other side for few seconds. Remove from pan and serve with any chutney.
VARIATIONS:
You can make spicy dosa by adding spices to the dosa batter or by adding vegetables to that batter and make vegetable dosa.
"ENJOY COOKING AND EATING"
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