RAW RICE - 2 CUP

firstly, in a large bowl take 2 cup raw rice, ½ tsp methi

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SOAK - 4 HOURS

rinse well and soak in water for 4 hours.

2

SOAKED RICE

after 4 hours, drain off the water and transfer to the mixi

3

BLEND - SMOOTH PASTE

blend to a smooth paste adding water as required

4

RICE BATTER

transfer the rice batter to a large bowl.

5

COCONUT - 1 CUP

now in a mixi take 1 cup poha, 1 cup coconut and ¾ cup water.

6

BLEND  - SMOOTH PASTE

blend to smooth batter

7

RICE POHA PASTE

transfer the paste into the same bowl

8

WATER - 1 CUP

adding water as required mix well.

9

FERMENT - 8 HOURS

cover and allow to ferment in a warm place for 8 hours.

10

FERMENTED

after 8 hours, the batter has well fermented.

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TEMPERING

now to prepare the tempering, heat 3 tsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 3 chilli and few curry leaves.

12

TEMPERING

pour the tempering over the batter and mix well

13

SALT - 1 TSP

also, add 1 tsp salt and give a good mix

14

APPE PAN - HOT

now heat the appe pan and grease the tawa with oil. pour a ladleful of batter over the pan.

15

SIMMER - 3 MINUTES

cover and simmer for 3 minutes. make sure not to spread the batter.

16

FLIP OVER

once the base turns golden brown, flip over the dosa

17

COOK BOTH SIDES

cook on both sides making sure the dosa is cooked uniformly

18

READY TO EAT

finally, enjoy bun dosa with coconut chutney.

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