Ingredients
| • | Parboiled rice (ukda chawal) | 2 1/2 cups |
| • | Rice | 1/2 cup |
| • | Split black gram skinless (dhuli urad dal) | 1 cup |
| • | Fenugreek seeds (methi dana),optional | 1 teaspoon |
| • | Salt | to taste |
| • | Oil | as required |
Wash and soak boiled rice and raw rice in four cups of water for three to four hours. Wash and soak urad dal with methi dana in two cups of water for three to four hours. Grind urad dal with methi dana to a fine paste using enough water. Grind the rice to a fine paste using enough water. Mix the two batters well and keep covered to ferment overnight. Add salt and correct consistency of the batter. It should be thicker than the normal dosa batter. Heat a dosa tava add oil and spread it. Rub with a halved onion and wipe with a cloth. This will season the tava. Pour a ladle of batter on the tava and do not spread it. Dribble oil on the sides, cover and cook on low heat on one side only. Once done remove and serve with any chutney or podi or with vegetable kurma.
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