Ingredients:
1 cup Urad dal
2 cups Rice
Salt to taste
Method:
1. Soak 1 cup Urad dal and 2 cups rice overnight
2. Grind Urad dal and rice till smooth. While grinding add water little by little to get a batter of pouring consistency
3. Add salt and let the batter ferment, usually left outside for overnight
4. The batter is ready when you see bubbles in the batter
5. Heat pan. To know whether the pan is hot enough or not, sprinkle some water on the pan and if the water evaporates quickly, the pan is hot enough
6. Take a ladleful of batter and put it in the center of the pan and immediately spread the batter away from the center in a circular motion. The batter gets cooked pretty fast, so you should be really fast in spreading the batter to get a thin dosa
7. Put some vegetable oil around the edges so that dosa comes off the pan easily.
8. Wait till the dosa turns brown and crisp at the edges, then flip it over and wait till it browns on the flip side as well.
1 cup Urad dal
2 cups Rice
Salt to taste
Method:
1. Soak 1 cup Urad dal and 2 cups rice overnight
2. Grind Urad dal and rice till smooth. While grinding add water little by little to get a batter of pouring consistency
3. Add salt and let the batter ferment, usually left outside for overnight
4. The batter is ready when you see bubbles in the batter
5. Heat pan. To know whether the pan is hot enough or not, sprinkle some water on the pan and if the water evaporates quickly, the pan is hot enough
6. Take a ladleful of batter and put it in the center of the pan and immediately spread the batter away from the center in a circular motion. The batter gets cooked pretty fast, so you should be really fast in spreading the batter to get a thin dosa
7. Put some vegetable oil around the edges so that dosa comes off the pan easily.
8. Wait till the dosa turns brown and crisp at the edges, then flip it over and wait till it browns on the flip side as well.
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