Ingredients
· 1 cup urad dal (split black lentils)
· 1 cup chana dal (split bengal gram)
· 1 cup besan (bengal gram flour)
· salt to taste
· oil for cooking
For Serving
· Malagapadi powder
· Coconut chutney
· Sambhar
Method
1. Soak the urad dal and chana dal in lukewarm water for at least 4 hours.
2. Wash, drain and blend in a mixer to a smooth paste using approx. 1½ cups of water.
3. Transfer the mixture into a deep bowl, cover with a lid and ferment overnight.
4. Next day, add the besan, ¼ cup of water and salt and mix very well till no lumps remain.
5. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
6. Pour a ladle full of the batter on it and spread it in a circular motion to make a 200 mm. (7”) diameter thin circle.
7. Smear a little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
8. Fold over to make a semi-circle or a roll.
9. Repeat with the remaining batter to make 19 more dosas.
10. Serve immediately with malagapadi powder, coconut chutney and sambhar.
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