Toordal Dosa

Ingredients:
Boiled Rice - 1 1/2 cup (200 ml)
Raw rice - 1 cup
Toor dal - 3/4 cup
Urad dal - 2 tablespoon
Red chilli - 10
Salt - as needed

Seasoning:

Mustard seeds, urad dal, oil, hing / asafoetida, curry leaves

Procedure|:

• Soak rice and dal for almost 3 hours and grind ; the consistency should be that of dosa batter.
• Season mustard seeds, urad dal; add one pinch of asafoetida and salt and mix with the batter.
• Add more water and loosen the consistency of the batter. (like that of wheat dosa)
• After the dosa tawah gets heated considerably, (just like wheat dosa) pour the batter from the edges towards the centre of the tawah.

• When the upper surface gets reddened, turn to the other side.

Note:

If you need crispy dosa, loosen the consistency of the batter.
If you need it thick like adai, thiocken the batter's consistency.
If you prefer, 2 tablespoon scraped coconut can be added.
Dosa can be made immediately after grinding; fermentation is not needed.

Learnt from: Mrs. Padama, my mother