IDLI RICE - 2 CUP

firstly, in a large bowl take 2 cup idli rice, ½ cup urad dal and ½ tsp methi

1

SOAK - 5 HOURS

add enough water and soak for 5 hours

2

SOAKED RICE & DAL

drain off the water and transfer to the mixi or grinder.

3

SMOOTH DOUGH

blend to smooth paste in batches adding water as required.

4

POHA - 1 CUP

in a bowl take 1 cup poha and rinse well

5

BLEND - SMOOTH PASTE

blend to smooth paste adding water if required.

6

MIX WELL

mix the rice-urad dal batter and poha paste well.

7

FERMENT - 8 HOURS

cover and ferment in a warm place for 8 hours.

8

MIX GENTLY

after 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles

9

SALT - 2 TSP

further add 2 tsp salt and mix well.

10

HOT TAWA

heat the griddle and pour a ladleful of batter.

11

HOT TAWA

spread out in a circular motion slightly thick than regular masala dosa

12

OIL - HALF TSP

also pour ½ tsp oil around the edges.

13

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.

14

READY TO EAT

finally, enjoy set dosa with chutney.

15