Ingredients:
- Ragi flour (Indian stores) - 3 cups
- Raw rice - 1 cup
- Urad dhal (either black or white) - 3/4 cup
- Salt to taste
- Fenugreek - 2 teaspoon
- Soak dhal, rice and fenugreek together for 4 hours
- Grind it to a very fine paste like idly batter consistency
- Add ragi flour, salt and mix thoroughly avoiding any lump formation to idly batter consistency
- Allow it to ferment for 6 to 8 hours
- Make the dosas thick and spongy
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