GETTING READY

1. In a bowl, wash and soak rice and urad dal for 4-6 hrs.

2. Once soaked, grind the mix well, with only water enough to make smooth batter. Transfer to a large vessel with lid and leave overnight to ferment.

MAKING

3. Once the batter is fermented, add salt to taste and mix well to blend. If the batter is too thick, add some water to get it to good pour-able consistency.

4. Heat non stick dosa pan on medium heat. Pour one ladle full of batter and spread it out from the middle, thinner the better, giving it circular shape. If you wish to drizzle some ghee or oil that can be done at this stage.

5. Cook for 3-4 min and once the edges become crisp, flip it over and then cook again for another 1-2 min. Flip it over once again, fold it nicely in the middle and pass it on to serving plate.

SERVING

6. Serve hot with sambar, chutney or fish curry.

7. Dosa also tastes good with dosa podi (a spicy powder mix)

TIPS

The tips I shared for Kerala Idli can be applied here as well.