Lentils (Dals) - Soak ½ cup of Toor Dal (Kandipappu), ½ cup of Channa Dal (Senagapappu), ½ cup of Moong Dal (Pesarapappu), ½ cup of Urad Dal (Minapappu), ½ cup of Rice in enough cold water for atleast 6 hours.
Batter - Grind the soaked lentils along with 6 dried Red Chilies and Salt to taste into a smooth dosa like batter.
Seasoning (Popu)- Heat 2 tsp Oil in a small pan. When hot, add ½ tsp of Mustard Seeds, ½ tsp of Cumin seeds and a pinch of Asafoetida. Once they splutter, add 6 Curry leaves and toss for 10 seconds and remove from heat. Add the seasoning to the batter.
Ada - Heat a griddle / dosa pan on medium heat and pour about a ladleful of batter. Spread the batter around with the ladle in the form of dosa. Add ½ tsp of Oil around the dosa and let it cook for about 3 minutes. Flip the dosa and cook for another 2 minutes.
Serve hot accompanied with Allam Kothimeera chutney (Ginger Coriander Leaves Chutney).
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