Ghee podi dosai

Ghee podi dosai 

Ingredients 

Rice - 2.5 cup 

Urad dal - 0.5 cup 

Fenugreek seeds - 2 tsp

Salt 

Ghee - to cook dosa

Idly molagapodi - to sprinkle over the dosai

Method 

Batter making: 

Wash the rice well. 

In a bowl add rice, Fenugreek seeds, water and soak them over night (8-9 hrs) 

Grind it well at morning (after 8-9 hrs of soaking). Add salt to it for the whole batter (including for Urad dal) let the batter rest. 

Wash and soak the Urad dal for 30 mins in room temperature and later refrigerate it for 1 hr.

Grind Urad dal nicely with minimum water.

Now add the rice batter to the Urad dal batter and grind them together into a nice fluffy batter. 

Let the batter rest well. Once the batter rises, we can start making dosai. 

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Dosa making:

Clean the Dosa tawa well, apply oil to it and make the tawa ready to make dosa 

Now take 3/4 tbsp of Dosa batter and spread it well. 

Add ghee and sprinkle idly molagapodi over this dosai. 

Let it turn crispy. 

Now turn it upright and cook for few second. 

Again turn it upright and fold and transfer it into serving plate. 

Serve it hot and crispy along with chutneys and sambar. 

Note: 

Proportions and soaking time duration are important. The remaining batter can be stored in refrigerator and used for making uthappams, Morappam (kuzhipaniyaram) and Karacha dosai.

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