How to make Dosa from the kitchen of Anju Poddar

To serve 6
The secret of the unique texture of Dosa lies in the use of Osna rice (also known as Parboiled or Ponni rice)

• Rice: 1 ½ cups Osna Rice & 1 ½ cups Sona Masuri or Govind Bhog (avoid Basmati)
• Lentils: 1 cup Urad dal & ½ cup Chana dal
• Spices: 1 tsp Methi (Fenugreek) seeds
• Seasoning: Salt to taste (approx. 1 teaspoon)
• Ghee/ oil/ butter

Method:

If you want Dosa in the morning previous morning soak all the ingredients together…both type rice, Daal, Methi
In the night add a little water and grind in Dosa grinder…make it thin…cover and keep it outside/ not in the fridge
Next morning remove as much batter is needed in a separate bowl and mix 1/2 tsp salt for making about six Dosa…mix it well with spoon
Heat tava on medium flame…when ready…sprinkle little water on the tava and wipe it with a cloth
Pour the batter on the Tava…spread it…put oil/ ghee on all over the dosa and cook …dosa is cooked from one side only…one doesn’t flip and cook from the other side
Remove the Dosa from the pan when ready….serve it hot with Sambhar & Chutney.