CRISPY DOSAI ( Kugan )

CRISPY DOSAI ( ONE )

3 cups of raw rice (patcha arisi )
1 cup urad dal
1 tsp funugreek seeds
2 tbs channa dal
2 tbs aval

Method:

Soak, urad dal, funugreek seeds and channa dal in one bowl.
Soak the rice in a separate bowl. Soak both for about 5 hours.
Soak the aval in water for about 10 minutes.
Squeeze out the water and add to the rice before grinding.

First, grind the urad dal mixture till fluffy.
Next grind the rice mixture well and add to the urad dal mixture.
Add salt and beat well with your hands and ferment over night.
The consistency should be like dosai consistency.

The next day, mix the flour with a ladle well.
Heat a dosai kal, pour a ladleful of dosai batter in the middle.
Spread in concentric circles starting from the centre.
Drizzle 1 tsp of oil around the circumference and let it cook.
It should cook till golden brown.

Once done remove and serve with any chutney or gravy.
You need not flip over this dosai.
You can do so if you like.