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PrintDOSAI (ORDINARY DOSAI)
Makes :
20
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the parboiled rice in water for at least 6 hours. Grind to a smooth batter in a liquidizer.
- Soak together the black gram dal and fenugreek seeds, also for 6 hours. Grind to a smooth batter.
- Mix the batters together, adding salt and set aside for at least 12 hours till the mixture ferments.
- Use a large pan since the batter is likely to increase in volume when fermented.
- The batter should become a mass of tiny bubbles. Do not stir too much.
- Heat the tawa or griddle. Sprinkle with a few drops of water. If it sizzles, smear a little oil on the tawa. When the oil smokes, lower the heat.
- Pour a ladle of batter over the tawa and spread quickly using a continuous spiral motion with the ladle, spreading it outwards.
- Pour a teaspoon of oil round the edges of the batter.
- Increase the heat and cook for a couple of minutes till golden brown at the base.
- Flip over carefully lifting the edges. Fry for another couple of minutes till done.
- Serve hot with coconut chutney.
INGREDIENTS
- 150 grams black gram dal
- 2 teaspoon fenugreek seeds
- 500 grams parboiled rice
- Salt to taste
- Cooking oil for shallow frying
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