Ingredients
- 1 cupSandge|Mangudi
- 2 cupUkda rice/parboiled rice
- 1 /4 th cupUrad dal
- 4 cubes grated.Cheese
- 1/2 bunch finely chopped.Coriander
- 2 to 3Green chilies
- 1/2 inchGinger stick
- As per tasteSalt
- 2 tablespoons.Oil/ Ghee
- As per requiredWater
- 1 to 2 teaspoon for garnishing.Chilie-flakes
- 1 cup.Soaked thick poha
- 1 teaspoon.Dried methi seeds
Instructions
1.Mix all the ingredients like sandge,rice and urad dal together clean well and soak them as you would for any dosa batter for minimum 3 to 4 hours.
2.In a mixer- grinder add all these soaked dals,green chilies,ginger and garlic,Soaked poha,Methi seeds And blend well. Add water enough to get a dosa batter like consistency.[ Grind the above mix in two batches to get a smooth consistency.]
3.Keep it overnight for the fermentation process.
4.Next day stir the batter well,you can stir it together using your hands to mix it well. [ This is an important step.]
5.Add salt and black pepper powder(optional) Your batter is ready,pour it in Air Tight container.
6.While making dosas temper the tawa or pan well by sprinkling water and applying a coat of oil using onion slice.
7.Once the pan has reached the right temprature,pour the batter with the laddle,spread evenly, Add ghee or oil ,garnish with cheese and chilie- flakes OR Podi masala.
8.Once nicely crisp,remove in the plate serve with your favourite coconut or nut chutney and aloo ki sabzi.
Ready to cook?
Follow step-by-step instructions in Cook Mode.
Chef's Notes
1.If you don't have Sandge,just add these lentils separately [ chana,moong,urad,matki and toor]
2.You can make the process easy by making Flour of the sandge/Mangudi,rice and urad and then do the fermentation.
3.By making the flour, it becomes easy to store the pre-prep flour mixture in a jar,just take from the jar,add water,salt,ferment your batter is ready.
4.You can add Suji if you find your batter is runny or Riceflour.
5.This mix can be refrigerated for 3 to 4 days.