1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking
Method: Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well
Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency
Add the salt and mix well
Heat a non-stick tava (griddle) and grease it lightly using ghee
Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth
Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle
Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or a roll
Repeat with the remaining batter to make 9 more dosas. Serve immediately with sambhar and coconut chutney.