1. Raw Rice - 2 cup.
2. Urad dal-1/2 cup
3. Fenugreek seeds - 1/4 tea spoon
4. Salt - to taste
5. Water - to soak and grind
6. Oil - a few spoons.
7. Poha - 1/4 cup
Poha Urad Dosa Preparation:
Wash rice and urad dal together.
Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
Using a little water in which the rice is soaked, grind to a fine paste, add poha while grinding.
Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight.
In hot weather it will ferment in 4-5 hours.
The batter is ready. You can keep it in fridge and use for a week.
Heat a tawa or a nonstick flat pan. It should be hot but not smoking.
Sprinkle a little oil. Add a ladleful batter in the center of the pan and spreading in circular motion,
form a flat round and cover with a lid. Let cook for a few seconds.
Turn to the other side with a spatula Cook for a few seconds. Add a few drops of oil if you wish.
Remove onto a plate and serve hot.
1. Rava / Semolina - 5 Cup
2. Urad Dal - 1/2 Cup
3. Sour Curds - 1/2 Cup
4. Onion small finely chopped - 2
5. Green Chilies Chopped - 2
6. Salt to taste
7. Oil for Roasting
Rava Dosa Preparation:
Soak Urad dal 3-4hours and then grind to a paste.
Mix Rava, Salt, Curd and Urad dal paste together with little water to make a thin batter.
Keep aside to ferment for 6hours. Later, add Chilies and Onions to the batter.
Heat a tava and Sprinkle a little Oil, add a ladleful batter and spread it thinly. Let cook for a few seconds.
Add a few drops for oil if you wish.
Serve hot with Chutney.