SADA DOSA

Plain dosa
Makes about 20

Ingredients:
1  kg  rice
300  gm  black gram, split (urad dal)
1  tsp fenugreek seeds
1  tbsp rice flour

Method:

• Soak the rice, black gram and fenugreek seeds separately for at least 6-8 hours. Grind each, separately, to a fine consistency. Now mix the three and add the rice flour to the ground mix and blend well. Store overnight to let the batter ferment.
• To make dosa, heat a tava (heavy iron griddle) till it begins to smoke. Sprinkle a little water to temper the pan.Brush oil on the tava and wipe the pan clean with a kitchen towel.
• This will ensure that the dosa does not become extra greasy while, at the same time, it will have enough oil to cook in and lift easily off the tava.
• Pour one ladle of dosa batter in the centre of the pan and quickly spread it evenly in a circular motion over the tava's surface using the bottom of the ladle as the spreader.
• Reduce the flame to medium and let the dosa cook till golden brown (to check, gently lift the edge of the dosa and check for the colour). When it is done, slide a flat, steel spatula under it, loosen it off the pan and remove. Serve the dosa with the stuffing of your choice, coconut chutney and sambar.

Note:  Stuffed dosa is cooked only on one side to ensure that it remains crisp.