1⁄4 Cup (4 tbs) (For drizzling while frying the pudas)
2 Tablespoon (For greasing)
1. Take a bowl with the rice flour, add the urad (black gram) flour to it, a pinch of turmeric powder and salt to taste. Mix these dry ingredients well.
2. Add green chili paste, ginger paste, yogurt and combine roughly with a spoon.
3. Gradually add in regular water to the flour mixture and combine slowly with a spoon until the batter reaches a smooth consistency. Stir well to make sure there are no lumps.
4. Let the batter rest covered for at least 8 hours to ferment. ( The longer the batter rests for fermentation, the better the puda would be)
5. Once the batter has fermented, stir well to get rid of any lumps formed. Meanwhile heat a non-stick pan to a medium temperature.
6. Pour in a ladle of batter and let it cook. Drizzle some oil on the edges. Flip sides and cook both sides till slightly brown.
7. Serve hot (with a little ghee spread on the surface) with cilantro or mint chutney.
The batter can be prepared in large quantity ahead of time, and stored in the refrigerator. Remove it form the refrigerator just 30 minutes before preparing the pudas.
Cilantro, green onions, sesame seeds and powdered cumin can be added to the batter if desired for added flavor.
To all those who are keen on trying different types of Indian snacks will enjoy this. This is a sour dosa and very easy to make. The sesame seeds make the dosa more crunchier. This can be made really quickly, so do try making it when you are in a hurry. Watch the video for this super easy recipe.