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

BLEND - SMOOTH PASTE

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

SPREAD SLIGHTLY THICK

heat the griddle and pour a ladleful of batter. spread out in a circular motion slightly thick than regular masala dosa.

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GHEE - 2 TSP

also, pour 2 tsp ghee around over the dosa.

12

SIMMER - 1 MINUTE

cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam.

13

READY TO EAT

finally, enjoy ghee dosa with chutney.

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