Saturday, August 28, 2010

Mixed Dal Dosa


3 tbsp each of arhar, chana, masoor and moong dals
1 green chilli
1/2 inch piece of ginger
1/4 tsp asafoetida
3 tbsp semolina-sooji (optional)
3 tbsp rice flour (optional)
oil or ghee or butter


Soak all the lentils overnight in water.
Discard this water, the next day.
Wash the lentils in clean water and grind the lentils with green chili, ginger and asafoetida in a grinder till smooth. Add around 1/4 cup of water while grinding the lentils.Adding rice flour and semolina is optional. You could add them at this stage. I have made mixed dal dosas with and without semolina and rice flour. Both taste good. However, rice flour gives a consistency to the batter and semolina makes it crispier. Personally, I prefer to use both rice flour and semolina. Season the batter with salt. Right away, you could start making the dosas. On a tava or thick bottomed griddle, take a ladle of the batter. Pour the batter on the tava and spread the batter in a round circular portion with the ladle. Cook on a low to medium flame. Apply 1-2 tsp of oil/butter/ghee on the edges and top of the dosa.
When the base is cooked and crisp… can check this by lifting the dosa slightly with the spatula. Turn over the dosa when the base is cooked.
Cook the other side.
Serve with potato sabzi, sambhar and coconut chutney.


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