Idli Rice - 1& 1/2 cups
Thin Aval / Poha - 3/4 cup
Freshly grated coconut - 3/4 cup
Fenugreek seeds - 1/2 tsp
Salt to taste
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Finely chopped green chillies - 4
Wash and soak rice and fenugreek seeds together for 4 to 5 hours and poha seperately for 30 minutes.
Grind the rice,poha and coconut together to a semi smooth batter.Batter should be slighlty thinner than Idli batter.
Add salt and mix well,cover the batter and rest to ferment overnight.
Next day heat oil in a pan and temper with above ingredients and pour it into the batter and mix well.Add water to dilute if the batter too thick.
Take a curved kadai or appam kadai smear oil and pour a ladle of batter,do not spread.Pour some oil around the dosa,cover with a lid and cook till light brown at the bottom.Gently flip and cook the otherside.
Remove from the kadai and serve hot with any spicy chutney.
Adding baking soda is optional.Add only if the batter is not fermented well.
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