Udad Dal – 1 Cup
Idly Rice – 2 cups
Channa Dal – 1/4 cup
Methi Seeds – 1 tsp
Oil for frying dosa
Mustard seeds – 1 tsp
Curry leaves – handful
Pepper powder – 1.5 tsp
Cumin seeds – 1 tsp
Grated Ginger – 1 to 2 tsp
Turmeric powder – 1/2 tsp
Hing – 1/4 tsp
Oil – 1 tsp
Wash and soak Udad dal and methi together overnight.
Wash and soak rice for 4 to 6 hours.
Wash and soak channa dal overnight.
In a Mixer or Grinder, grind first Udad dal and methi by adding water.
Take out the Udad batter and then grind rice .
Drain out the channa dal and wash again few times and add to the ground dosa batter.
Add salt and mix well.
Ferment for 10 to 12 hours in a warm place.
Heat oil in a small pan. Once hot , add mustard seeds. Once the seeds start spluttering, add hing and finely chopped curry leaves.
Fry for few seconds and pour over the batter.
Add the remaining ingredients: Turmeric powder,Pepper powder,Cumin seeds to the batter and mix well.
Grease a Tawa or flat pan with little oil. Once the pan is hot,Pour a big ladle of the dosa batter and spread the batter with the ladle in a circular motion.
Drizzle few drops of oil around the dosa and cook for few seconds little bottom is cooked.
Flip the dosa to other side and cook for few more seconds.
Serve the dosa with butter and coconut chutney.