Rice - 1/2 cup( can also add 3/4 cup)
Moong dhal -little less than 1/2 cup
Channa dhal - little less than 1/2 cup
Toor dhar -little less than 1/2 cup
Sabudhana - 1 or 2 spoon( Optional for dosas to be little crispy and tasty)
Red chillies - 3 or 4
Onion - few pieces( like 2 tbsp)

Jeera/Cumin seeds - 1 tbsp

Pepper corns - 5 or 6
Salt as needed
( Optional - can also use a tbsp of fennel seeds for good flavor)

For tempering:

Mustard seeds - few
Curry leaves - few
Hing - a pinch
Oil - 1 tsp

Wash rice and all dhals ... soak with sabudhana for 3 - 4 hrs with water just enough to soak ....later grind with red chillies, little onion, jeera and pepper flakes( very few).
Add salt and temper it with mustard, hing and curry leaves. Heat tawa and pour and spread the batter as dosas....cook both sides(turn and cook other side)...will taste great with any type of chutneys...this type of dosa does not need any fermentation..so you can grind and immediately make delicious dosas.

2 comments/Reactions:

Anonymous said...

hey padma... great tip: adding saboodhana.. adai came out really crisp.. in my version i used to add coconut.. this turned out even better without coconut, thanks -- Padma, DC

Padma said...

Thanks Padma.

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