Ingredients:
1 c. rice
7 Tbsp. water
1/4 c. urad dhal
1 tsp. salt
1/4 tsp. fenugreek
12 tsp. melted butter
1 Tbsp. cooked rice
Preparation Method:
The batter for Dosai has to be ready a day ahead during the summer and two days ahead during winter before preparation.
Soak rice and urad dhal separately for 3 hours. Fenugreek can be soaked with urad dhal.
In a blender, grind soaked rice with 1 tablespoon of cooked rice and 3 tablespoons of water.
Urad dhal and fenugreek have be ground with 4 tablespoons of water.
Mix ground dough together well adding salt.
Keep the batter outside on top of the refrigerator for 24 hours to be fermented. Grease a fry pan or griddle with butter over medium heat.
Pour 1/2 cup of batter over griddle and spread it into a thin round pastry.
Pour 1 teaspoon of melted butter around it and another teaspoon of melted butter on top.
When bubbles appear on top of the batter, about 2 minutes after being poured, turn it over.
When both sides become golden brown, remove from griddle and serve hot.
Makes 6 Dosai. Good to eat with coconut chutney and sambar.
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