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Main Course

Thattu Dosa

Crispy on the edges, soft in the middle — this thattu dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 6 servings

1 cup Par boiled rice
1 cup Raw Rice
1/2 cup Cooked rice
1/2 cup Urad dal
1 tsp Fenugreek Greek seed
Salt, to taste
Water, to taste

Preparation

Step 1
Wash and soak par boiled rice, fenugreek seeds and raw rice overnight.
Step 2
Wash and soak urad dal separately overnight.
Step 3
Grind the urad dal and cooked rice to a very fine paste. Add a little water while grinding. Remove and set aside in a big vessel.Then grind rice with little water. Remove and mix with dal paste and Season with salt. Batter should be of dropping consistency. Cover and set aside for 4 -5 hours.
Step 4
Now heat a non-stick pan and then pour a ladleful of dosa batter on it.Let it cook for 2 minutes on a medium heat. Turn other side and cook till golden colour. Repeat the same with rest of the batter for the number of dosas you need.
Step 5
Goes well with garlic chutney / sambar.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.

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Main Course

Thattu Dosa

Crispy on the edges, soft in the middle — this thattu dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 6 servings

1 cup Par boiled rice
1 cup Raw Rice
1/2 cup Cooked rice
1/2 cup Urad dal
1 tsp Fenugreek Greek seed
Salt, to taste
Water, to taste

Preparation

Step 1
Wash and soak par boiled rice, fenugreek seeds and raw rice overnight.
Step 2
Wash and soak urad dal separately overnight.
Step 3
Grind the urad dal and cooked rice to a very fine paste. Add a little water while grinding. Remove and set aside in a big vessel.Then grind rice with little water. Remove and mix with dal paste and Season with salt. Batter should be of dropping consistency. Cover and set aside for 4 -5 hours.
Step 4
Now heat a non-stick pan and then pour a ladleful of dosa batter on it.Let it cook for 2 minutes on a medium heat. Turn other side and cook till golden colour. Repeat the same with rest of the batter for the number of dosas you need.
Step 5
Goes well with garlic chutney / sambar.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.