Soft, fluffy set dosas, served with Karnataka style mixed veg saagu
Ingredients
1 Cup idli/dosa rice
¼ Cup urad dal
½ Cup avalakki/poha
¼ Tsp menthya/fenugreek/methi
Salt to taste
Oil to make dosas
Method
Measure out rice and urad dal in separate containers or bowls
Wash them 2-3 times. Add water to soak rice and dal
To the urad dal container add poha and methi seeds. Set aside to soak for 6-8 hours or overnight
Drain water from the dal + poha mixture. Grind with salt to taste. Add some water to grind into a smooth thick batter
Pour this out into a bowl
Similarly drain and grind rice with salt to taste and water into a smooth rice batter
Now pour this into the urad dal batter
Mix both batters well till it becomes an even batter
Let it ferment for 10-12 hours or overnight depending on temperature. Next day, after fermentation, the batter would have become light and airy. See the air bubbles
To make dosas, take a ladleful of batter and pour onto a well heated tawa
Lightly spread into a thick and round dosa
Add a few drops of oil on top. Cover and cook
Once the underside of the dosa turns golden, flip and roast the dosa again