Dosa

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Ingredients

1. Soak rice and dal together for 3 hours.
2. Grind to smooth paste with enough water. (Approximately for 45 minutes in normal grinder).
3. Add salt just before taking out from grinder.
4. Allow to ferment for 16 to 20 hours in larger container. (There should be enough space for the batter to raise).
5. Next day morning mix well and dilute the dough if necessary with water.
6. Heat a 'tawa' and pour a ladle full of dough in the centre.
7. Spread in a circular motion towards the outer edge.
8. Add a teaspoon of oil around.
9. Turn over and sprinkle little water on top. (This helps the dosa to keep soft for longer time).
10. Serve with potato kootu or onion chutney.

• As this 'dosa' stays soft for longer time, this is ideal to pack and carry for travelling.

• Soak and grind equal quantities of par boiled rice and raw rice in the above recipe.