- Wheat dosa recipe
- Mysore masala dosa
Moongil arisi 1/2 cup Idli rice 1/2 cup Urad dal 1/4 cup Venthayam | Methi seeds 1/4 tsp Aval | poha a handful Channa dal 1 tblsp Oil to make dosa Salt as needed
- In a wide bowl add the moongil arisi, idli rice,urad dal, methi seeds,poha and channa dal.
- Wash and soak this in water for 3-4 hours.
- Drain the water and grind this in a grinder into a smooth paste.
- Use cold water while grinding the batter.
- Once done,transfer it to a vessel and add salt and mix well.
- Let this ferment for 5-6 hours. Unlike normal dosa this need not be fermented for 9-12 hours.
- Heat a dosa pan and pour a ladle of dosa batter on this.
- Spread this into a cirlce.
- Drizzle oil as needed.
- Once it starts browning on one side,flip the dosa.
- Once done take this out from the pan.
- Repeat this for the rest of the dosa batter.
Method
- In a wide bowl add the moongil arisi, idli rice,urad dal, methi seeds,poha and channa dal.
- Wash and soak this in water for 3-4 hours.
- Drain the water and grind this in a grinder into a smooth paste.
- Use cold water while grinding the batter.
- Once done,transfer it to a vessel and add salt and mix well.
- Let this ferment for 5-6 hours. Unlike normal dosa this need not be fermented for 9-12 hours.
- Heat a dosa pan and pour a ladle of dosa batter on this.
- Spread this into a cirlce.
- Drizzle oil as needed.
- Once it starts browning on one side,flip the dosa.
- Once done take this out from the pan.
- Repeat this for the rest of the dosa batter.
- You can carry forward the remaining batter to the next day too.
- The dosa gives a natural golden browm colour and we get crispy dosa too.
- Idli rice can be replaced with millets like Samai or Kuthravali too.
- The same batter can be used to make moongil arisi paniyaram too.
