Ingredients:
1 cup Urad daal
3 cups white rice
1 tablespoon Chana Daal
1/2 teaspoon fenugreek seeds
Steps:
In the morning, prepare the following and soak for 6-8 hours:
1. Mix 3 cups of white rice, ½ teaspoon of fenugreek seeds, and 1 tablespoon of Chana daal. Add water to soak until water rises 1 inch above mixture.
2. In a separate bowl, add water to 1 cup of Urad daal until it rises 1 inch above mixture.
3. Soak 6-8 hours.
To prepare:
1. Combine ingredients from both bowls in a food processor. Grind and add water as needed until it becomes a smooth paste and the consistency is like thick soup.
2. Add 1 tablespoon salt and stir.
3. Let sit overnight for best results, but you can make the dosas immediately if you prefer.
4. Using a napkin, dab oil onto a flat plan.
1 cup Urad daal
3 cups white rice
1 tablespoon Chana Daal
1/2 teaspoon fenugreek seeds
Steps:
In the morning, prepare the following and soak for 6-8 hours:
1. Mix 3 cups of white rice, ½ teaspoon of fenugreek seeds, and 1 tablespoon of Chana daal. Add water to soak until water rises 1 inch above mixture.
2. In a separate bowl, add water to 1 cup of Urad daal until it rises 1 inch above mixture.
3. Soak 6-8 hours.
To prepare:
1. Combine ingredients from both bowls in a food processor. Grind and add water as needed until it becomes a smooth paste and the consistency is like thick soup.
2. Add 1 tablespoon salt and stir.
3. Let sit overnight for best results, but you can make the dosas immediately if you prefer.
4. Using a napkin, dab oil onto a flat plan.
5. Add 1 ladle of batter and spread in a circular motion, like a crepe. Spray or drop a small amount of oil on top.
6. Flip when the edges start to become slightly brown. Cook until the dosa is light brown on both sides. Serve with potato curry and coconut chutney.
Potato Curry for Dosas
Ingredients:
4 medium yellow potatoes
2 medium onions, chopped
2 green chilis, chopped
2 curry leaves (Kadi Patta)
1 tablespoon oil
Cilantro to taste
Spices:
1 teaspoon Urad daal
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon Chana daal
1/4 teaspoon turmeric
Steps:
1. Boil potatoes, peel, and cut into 1/2 inch chunks. Slightly mash a few for varied consistency in the curry.
2. In a large pan, heat oil on medium heat. Add Urad daal, mustard seeds, cumin seeds, and Chana daal. Stir and brown for 1 minute.
3. Add onion, curry leaves, and green chilis. Saute 1 minute on medium heat or until onions are golden brown.
4. Add 1/4 teaspoon turmeric to mixture and stir.
5. Add potatoes and saute 3-4 minutes on medium heat.
6. Add 1 teaspoon salt to taste, stir.
7. Garnish with cilantro and serve.
4 medium yellow potatoes
2 medium onions, chopped
2 green chilis, chopped
2 curry leaves (Kadi Patta)
1 tablespoon oil
Cilantro to taste
Spices:
1 teaspoon Urad daal
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon Chana daal
1/4 teaspoon turmeric
Steps:
1. Boil potatoes, peel, and cut into 1/2 inch chunks. Slightly mash a few for varied consistency in the curry.
2. In a large pan, heat oil on medium heat. Add Urad daal, mustard seeds, cumin seeds, and Chana daal. Stir and brown for 1 minute.
3. Add onion, curry leaves, and green chilis. Saute 1 minute on medium heat or until onions are golden brown.
4. Add 1/4 teaspoon turmeric to mixture and stir.
5. Add potatoes and saute 3-4 minutes on medium heat.
6. Add 1 teaspoon salt to taste, stir.
7. Garnish with cilantro and serve.