|Boiled rice||1 1⁄2 Cup (24 tbs)|
|Raw rice||2 3⁄4 Cup (44 tbs)|
|Urad dal||1 Cup (16 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Methi seeds||2 Teaspoon|
Wash all the ingredients except the cooked rice and salt. Soak them in water for atleast 5 hours. Add the cooked rice and grind to a
smooth paste with the required amount of water.Add the required salt.
Cover and keep aside to ferment Then mix the batter thoroughly. Take a laddle full of batter and spread on a MEDIUM HOT tawa to a thin layer quickly. Rest is the same as you do for any ordinary dosa. When spreading the batter if by chance you see that some parts of the spread area of the dosai is thick do not try to respread it to be thin. This will spoil the crispy nature of the dosai.