Ingredients
- 0.5 cup Rice
- 0.5 cup Sorghum
- 0.25 cup Flattened Rice
- 0.5 cup Urad Dal
- 2.0 tbsp Onion
- 0.25 tsp Fenugreek Leaves
- 1.0 tsp Ginger
- 1.0 piece Green Chilli
- 5.0 piece Curry Leaves
- 2.0 tbsp Coriander Leaves
- 2.0 tbsp Ghee
- 0.5 tsp Cumin Seeds
- 0.33 tsp Sea Salt
- 1.5 cup Water
Cooking Steps
- Wash jowar several times until the water runs clear. Soak it for about 6 hours. Wash rice, dal and methi. Soak them separately for 4 hours. Soaking the lentils and rice for longer can make the batter sour quickly with in few hours. (you may experiment to see what works)
- Drain the water and blend dal, rice and methi with water just as needed until batter is smooth, fluffy and bubbly.
- Drain water from jowar. Blend with water as needed, try to use less water. Since the grains are soaked well, the batter gets done well to smooth.
- Transfer this to the urad dal batter. Mix well. The consistency should be moderately thick like the regular dosa batter.
- Ferment overnight in a warm place or for 4 to 6 hours depending on the weather conditions. When you are ready to make the dosa, pour water as required and bring to a pouring consistency. (jump to make dosa section below)
- Wash and soak urad dal for 6 hours. Rinse and soak poha in 1/3 cup water for at least 15 mins. Later rinse the urad dal and blend with poha and water to a bubbly, smooth and thick consistency.
- To a large mixing bowl, add the jowar flour and pour water. Mix well with a whisk or hand to a smooth batter. Transfer the urad dal batter and mix both, very well.
- Cover and ferment in a warm place overnight to 12 hours, until slightly bubbly and raised. Avoid over fermenting. (Read tips in the post to ferment well)
- When you are ready to make your dosa, add salt as required and water (only if necessary) to bring to a spreading consistency. I add about 3 to 4 tbsps only. Mix very well to collapse some of the bubbles.
- Grease if using a cast iron pan, a non-stick pan does not require greasing. Heat on a medium flame until hot enough, a sprinkle of little water should sizzle and evaporate.
- Pour a ladle of batter in the center of the pan and begin to spread in circular motion, from the center moving to the edges. (see pictures)
- Drizzle some butter/ghee/oil and let cook on a medium high flame until golden. The sides of the dosa will begin to leave the pan when it is ready. Gently remove to a plate or turn it to the other side and cook for a minute.
- Turn it to the other side again and cook for 30 to 60 seconds until crisp. Remove to a serving plate. Make sure the pan is hot before making the next one and do not forget to stir the batter in the bowl.
- In a mixing bowl, stir together flour, onions, chilies, curry leaves, coriander leaves, cumin, salt and ginger. Pour half of the water and begin to mix to a lump free batter, adding more water as needed.
- The consistency of the batter should be runny for a thin dosa, slightly thicker for a thicker dosa. Rest aside for 15.
- Grease your pan and heat on a medium high flame until really hot. A few drops of water sprinkled on the pan should sizzle and evaporate instantly.
- Stir the batter very well with a ladle, as the solids settle at the bottom. Regulate the flame to medium high and begin to pour the batter, moving forward – starting from the edges in a circular pattern to cover the entire pan.
- You will see some unfilled pockets that you need to fill up with the batter. (Check the pictures)
- Drizzle 1 teaspoon ghee or oil across the edges & over the dry spots. Let cook for 3 mins on a medium high until the edges begin to leave the pan.
- Gently turn with a spatula to the other side and cook for another 1 min. Lastly turn it again and cook until the base is crisp, for another minute. This is just a guideline for timing, it may vary depending on the kind of stove and cookware used.
- Remove to a serving plate. Before you make the next dosa, make sure the pan is really hot (not smoking) and give the batter a good stir else the solids settle at the bottom.