Black gram 1 cup
Rice flour 2 cups
Bengal gram 1 tbsp
Fenugreek seeds ½ tsp
Finely chopped onions 1 cup
Finely chopped green chilies 5-6
Finely chopped coriander leaves 1/4rth cup
Grated carrot 1/4rth cup
Finely chopped curry leaves
Cumin seeds 1 tsp
Grated ginger 2 tbsp
Soak the black gram, Bengal gram, fenugreek seeds for 4-5 hours.
Grind all those and make a fine batter. And now mix the rice flour in the dosa batter. This should be fermented for overnight.
Heat oil in kadai. Add cumin seeds, grated ginger, grated carrot, onions, green chilies, curry leaves and sauté for 2minutes.
Heat the tawa, add required salt and water in the batter.
Pour the batter on the tawa, spread evenly and thinly. Sprinkle the oil on the edges of dosa.
Place the onion mixture on the half of the dosa and fold the dosa.
Now the dosa is ready to eat.
- For rice flour soak the rice overnight in water and next day morning drain all the water and make it as fine flour. This gives you a best crispy dosas.
- Bengal gram and fenugreek seeds will gives you the best color for dosa.
- Groundnut chutney, coconut chutney, onion chutney, sambhar are best dosa combinations.