IDLI RICE - 2 CUP
firstly, in a large bowl take 2 cup idli rice, ½ cup urad dal and ½ tsp methi
SOAK - 5 HOURS
add enough water and soak for 5 hours
SOAKED RICE & DAL
drain off the water and transfer to the mixi or grinder.
blend to smooth paste in batches adding water as required.
POHA - 1 CUP
in a bowl take 1 cup poha and rinse well
BLEND - SMOOTH PASTE
blend to smooth paste adding water if required.
mix the rice-urad dal batter and poha paste well.
FERMENT - 8 HOURS
cover and ferment in a warm place for 8 hours.
after 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles
SALT - 2 TSP
further add 2 tsp salt and mix well.
heat the griddle and pour a ladleful of batter.
spread out in a circular motion slightly thick than regular masala dosa
OIL - HALF TSP
also pour ½ tsp oil around the edges.
COOK - MEDIUM FLAME
cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam.
READY TO EAT
finally, enjoy set dosa with chutney.