Neither too crispy nor too soft , this is how dosai made in Home is. That makes us eat two or more while the Hotel Dosai is enough and becomes nauseating if we eat more than one . The dosai Amma makes and we waiting with plate and hunger is common even when are getting older . Nothing can match the taste of Dosai and that too if made with a mother’s affection.
Boiled Rice – 4 cups
Urad Dal- 1 cup
Methi seeds – 1 tsp
Method: Wash and soak the rice and dal in water for6 hours . Soak methi seeds along with urad dal. After 6 hours grind the rice first in the grinder . It should take around 15 to 20 minutes only . then grind the urad dal till it becomes fluffy . Mix together the and add salt and whip well . Leave this in a big vessel as it tends to rise . Overnight fermentation will make the dough little sour, slight yellow colour . The next day again mix well and store in the refrigerator. This can be used for Idly and dosai. For dosai add little water and mix . Heat a Tava in stove . Apply oil and season the tava . Then add a ladle of the Dosai Maavu and spread well. Add oil or ghee and cook on both sides .