Dosa By Videhi Sivurusan

3 cups par boiled rice
1 cup white rice
2 cups white urad dhal
4 tsp salt

Method:
Soak rice separately in water for 5 hours or over night
Soak Dhal separately in water for 5 hours over night

• Use a food processor and grind dhal first. Add water to form a thick consistency. Remove and keep in a big container.
• Secondly grind rice. Add water to form a thick consistency. Don’t grind to fine it should resemble the texture of semolina. Mix with ground dhal.
• Add salt
• Leave to rise in a warm place and double in quantity (preferably overnight)
• Once batter has risen, mix well. It’s best to make idli with the first batch.
• Oil idli plates – pour mixture and steam for 30 minutes in a pressure cooker without the weight.
• Serve with sambhar & coconut chutney,

For Dosa

• Leave to rise in a warm place and double in quantity (preferably overnight) – Once batter has risen, mix well.
• Heat tawa or non stick pan. temperature should be medium to hot. .oil tawa and wipe off with a paper towel.
• Spoon batter with a ladle – spread in a circular motion from the centre outwards.
• Spoon a tsp of oil or ghee on dosa and cook until crispy. Approx 1-2 mins.
• Use a spatula to turn dosa.
Serve with sambhar & coconut chutney