Bangalore Dosa

Banglore Dosa



3 Bowls Rice

1 Bowl Thick Poha

1 T-Spoon Methi seeds

1 T-Spoon Urad daal



Soak all the above ingredients separately in water for 12 to 24 hours

Grind them smooth and mix well in a big container

Ferment the batter for another 12 to 24 hours

Add salt to the batter as per the taste

Your dosa batter should be little more thinner than the usual dosa batter.

Heat the tawa on medium flame, grease it lightly with oil (optional)

While making dosa make sure you pour a bowl/spoonful of batter at the center of the tawa from little bit of height (around <0.5 feet above the tawa)

The batter will spread by itself and you really don’t need to spread it while pouring.

Do not try to retouch it with the help of spoon as we do for usual dosa.

Wait for couple of mins to cook it well and dosa will start leaving the edges.

As we do not retouch it or flatten it while on the tawa this dosa becomes little bit thicker compared to the usual dosa

Also this dosa becomes little bit softer. Do not try to make it crispy otherwise it will start losing its unique taste.

Flip the dosa on the other side for a minute or so.

Serve hot with green chutney and dry potato sabji.



By Vaishali Kulkarni



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