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1. Pick over and rinse the soak rice and fenugreek seeds in water for 4-6 hours.
2. Drain well and grind them to a paste. While grinding add tomatoes, red chilly and 1 cup of rice flour.
3. Mix ground rice well and add salt to it. Allow it to get fermented for 12 hours. After the batter has set, stir it thoroughly.
4. Heat the non-stick skillet (tavaa) over medium heat and pour a ladleful of batter into the middle of the skillet and spread thinly making quick circular movements with the ladle.
5. Pour a spoonful of oil around the edge of dosa. Let it cook for 1-2 minutes over medium high heat or till it turns slightly brown.
6. With a spatula, turns the dosa over and continue cooking on the other side for 30 seconds.
7. Remove and serve hot with Coconut Chutney or Sambar. Continue with the rest of the batter. |
