1. Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth. 2. Then grind the rice to a smooth paste making it a little watery. 3. Mix both the rice paste and the fenugreek paste. 4. Mix in salt nicely. 5. Keep it outside on the kitchen countertop for at least 8 hours to ferment. 6. Heat a tava (non-stick griddle) on medium flame until its hot. 7. Smear it with 1/2 tsp oil. 8. Add water, if necessary, to make the consistency lighter. 9. Spread a ladleful of the batter on the tava in a circle. 10. Pour 1/2 tsp oil over the dosa. 11. Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish. 12. Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}. 13. For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa. 14. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
