Ingredients:
2 cups (360 g) rice, preferably parboiled
1/2 cup (90 g) split and husked Bengal Gram ('Dhuli Urad')
1/2 tsp fenugreek seeds (methi dana)
2 tsp salt Oil for cooking dosas
Preparation
Rinse rice and dal and soak in water for about 2-3 hours.Soak rice, daal, and fenugreek seeds together overnight. Grind these ingredients together to a very smooth consistency. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5-6 hours, or overnight. Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency. Heat tava (dosa pan) very hot, splash a little water over it, and with a ladle, immediately pour some batter onto it, spreading it thin, with a circular motion, without pressing too hard. (You will need some practice to get it right). Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done. Add desired filling and fold over.
DOSA
Ven pongal
Ingredients:
1 cup rice
1 cup moongdal
3 green chillies
1/4 inch ginger
2 tsp ghee
1 tsp whole black peppers,
1 tsp cumin seeds
pinch of turmeric powder.
10 - 15 cashewnuts
salt to taste
Preparation
Mix rice and moong dal Add 3 times water(6 cups) and steam until it is overcooked.Cut green chillies ginger into fine pieces. Take ghee in a fry pan and add black peppers, and cumin seeds. When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.You should be cautious while adding the black peppers and green chillie pieces in hot oil. They may burst all over. Therefore use low heat and a deep hollow vessel for this.Add cashewnuts and remove the pan when the cashews are roasted and begin to smell.Add this to cooked dal-rice mix. Add salt, a sprig of curry leaves and mix well. Add some ghee while serving.
Vermicelli upma
Ingredients: ]1 cup vermicelli
1/2 tsp mustard seeds
1/2 tsp urud dal
1/2 tsp, gram dal
2 red chillies
5 tsp oil
a bunch curry leaves,
1 onion
2-3 cashews
salt to taste
Preparation
Roast vermicelli in ghee/oil for 2 min until it becomes slightly golden brown in color. Heat oil, add mustard seeds. When it pops, add red chilies, urud dal, gram dal .Add curry leaves and finely chopped onions. Add the roasted vermicelli .Now add 2 cups water and leave it covered in low heat. Stir occasionally and cook until it becomes soft. Roast cashews in little ghee and add it to the upma. Serve hot.