Idli rice – 1 cup
Toovar dhal – 2 tablespoons
Channa dhal – 1 tablespoon
Thick poha – 2 tablespoons
Methi seeds – ½ teaspoon
Salt – To taste
Oil – For drizzling around the dosa
For Seasoning:
Oil – ½ tablespoon
Mustard seeds – ½ teaspoon
Urad dhal – ½ tablespoon
Channa dhal – ½ tablespoon
Jeera (cumin) – ½ teaspoon
Dry red chillies – 1 (deseeded and chopped into small pieces)
Finely chopped curry leaves – A small amount
Asafoetida powder – A pinch (1/8 teaspoon)
Soaking:
Wash and soak the idli rice, toovar dhal, channa dhal, and methi seeds in enough water in a large bowl for 3 hours. Cover and keep aside.
Wash the thick poha and soak it in water for 3 hours as well, covering it with a lid.
Grinding:
Drain both the poha and the rice-dhal mixture.
Grind them together in a wet grinder to a very smooth paste.
Add salt to taste, cover, and leave it aside to ferment (typically 6-8 hours or overnight).
Adding Seasoning:
Once the mix has fermented, prepare the seasoning.
In a small pan, heat ½ tablespoon of oil.
Add ½ teaspoon of mustard seeds, ½ tablespoon of urad dhal, ½ tablespoon of channa dhal, ½ teaspoon of jeera, and 1 chopped dry red chilli.
Also, add a small amount of finely chopped curry leaves and a pinch of asafoetida powder.
Sauté until the mustard seeds splutter and the dals turn golden.
Making Dosas:
Add the seasoning to the fermented batter and mix well.
Heat a dosa pan over medium heat.
Pour a ladle of batter onto the pan, making a slightly thick dosa.
Drizzle oil around the dosa and cover it to cook until the bottom is golden.
Flip the dosa and cook the other side until golden brown.
Serving:
Cook the dosa on low flame for extra crispiness.
Smear a little butter on top, if desired, and serve hot with chutney or sambar.
