Ingredients
• Ural dal/split black gram – 1 cup.
• Rice – 2 cups.
• Oil – as required.
• Fenugreek seeds/methi seeds – 1 tablespoon.
• Channa dal/split Bengal gram – 1/4 cup.
• Water – as required.
• Salt – as required.
Method:
- Take a bowl add rice, urad dal, channa dal, and fenugreek seeds, wash and soak for about 6 hours.
- After 6 hours blend it into a fine paste and keep it for ferment overnight.
- Next day add salt and mix well.
- Heat tawa, pour the batter on it and spread it.
- Apply oil and remove once it is golden brown
Mysore Masala Dosa:
Top the dosa on tava with aloo masala and fold it. Serve it hot.
Cone dosa:
Pour batter on the tava and spread it in a circular shape.
When the dosa is half cooked, cut the dosa on one side (half of the part), cook and fold it.
Set dosa:
Prepare 2 dosa by applying oil. Similar to the earlier preparation
Mysore dosa:
Pour batter ontavaand spread it in a circular shape.
Later, apply spicy tomato chutney, chopped onion, and masala potato on top, cook and roll it.
Uthappam:
Pour the batter on the lava and let it spread on its own while cooking.
Later top with chopped onion, tomatoes, and green chillies and serve it hot.
