Ingredients
2 Cups Jowar flour / Sorghum flour
1 Cup Urad dal ( I use split ones )
1 tsp Methi / Fenugreek seeds
Salt to taste
Preparations
Wash well and soak Urad dal along with Methi in enough water for at least 4 hours. Drain water from it and add to a mixer. Also add about 3/4 Cup water.
Grind to a smooth paste. Pour in a large bowl.
Take Jowar flour into another bowl. Add water to make a smooth, lump free slightly thick batter.
Mix both batters well also adding salt.
Keep it covered at room temperature for at least 8 hours or longer in winter.
Heat a dosa pan and add a ladle of dosa in the pan. Spread into a thin dosa using the back of the ladle. Cover and cook. Add ghee or oil when the dosa cooks. Cook till the dosa is batter free on the surface and the underside turns brown.
Serve hot with chutney/ sambar/ milgai podi.
Left over batter can be refrigerated for use later.
Adding water to jowar flour should be little at a time, stirring well to avoid lumps.
After mixing both batters and fermenting, in case the batter is little thick, you can add some more water to get the correct consistency.
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