Dosa | डोसा | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Still can't find a better match than cripsy Dosa and garma-garam sambhar and some coconut chutney. Can you?

DOSA

Ingredients

2 cups parboiled rice (ukada chawal), soaked for 8-10 hours
1 cup kolam rice, soaked for 8-0 hours
½ cup split skinless black gram (dhuli urad dal), soaked for 8-10 hours with ½ tsp fenugreek seeds (methi dana)
1 tbsp split skinless pigeon pea (dhuli toor dal), soaked for 3-4 hours
2 tbsps split skinless bengal gram (dhuli chana dal), soaked for 3-4 hours
Salt to taste
Oil for greasing + for drizzling
Onion half for greasing
Coconut chutney to serve
Tomato chutney to serve
Gun powder with ghee to serve
Sambhar to serve

Method

1. In a blender jar, add parboiled rice, rice, split skinless black gram and fenugreek seeds, pigeon pea, Bengal gram and 2 cups water.
2. Transfer the prepared mixture into a large bowl. Cover and set aside to ferment for 8-10 hours.
3. Take the fermented batter and add salt and mix well. Add 1 cup water and mix till well combined.
4. Heat a non-stick tawa, grease it with onion and oil. Pour a ladle of the batter and spread it evenly to form a thin disc. Drizzle a little oil on the sides and cook till the underside turns golden brown.
5. Gently roll the dosa and take it off the heat. Serve hot with coconut chutney, tomato chutney, gun powder and sambhar.

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor #Dosa

Cuisine - Indian

Course - starter

Dish - starter