Dosa

Ingredients 

• 2 cups parboiled rice (ukda chawal) soaked for 8-10 hours
• 1 cup kolam rice soaked for 8-10 hours
• ½ cup split black gram skinless (dhuli urad dal) soaked for 8-10 hours with ½ tsp fenugreek seeds
• 1 tablespoon split pigeon pea (toor dal/arhar dal) soaked for 3-4 hours
• 2 tablespoons split Bengal gram (chana dal) soaked for 3-4 hours
• Salt to taste 
• Oil as required 
• ½ onion to grease 
• Coconut chutney to serve
• Tomato chutney to serve
• Molagapodi (gunpowder) to serve
• Sambhar to serve

Method 

1. Put parboiled rice, rice, split skinless black gram with fenugreek seeds, pigeon pea, Bengal gram and 2 cups water in a blender jar and blend to a smooth and fine batter.
2. Transfer the batter to a large bowl. Cover and set aside to ferment for 8-10 hours.
3. Add salt to the batter and mix well. Add enough water to get the required consistency and mix till well combined.
4. Heat a non-stick tawa. Dip a halved onion in oil and rub it all over the tawa to grease it. Pour a ladle of the batter and spread it evenly to a thin disc. Drizzle a little oil all around the disc and cook till the underside turns golden brown.
5. Gently roll the dosa and take it off the heat. Make more dosas similarly.
6. Place the dosas on serving plates and serve hot with coconut chutney, tomato chutney, gunpowder and sambhar.