Dosa is a favorite food of South India and is included in the main food of South India. To make such, soak the rice and urad dal (Split Black gram) in the water and afterward, it is grind in a smooth batter. Then dosa batter is kept to take fermentation overnight. Prepare the dosa spreading in a circular motion. While soaking the rice and urad dal, add the methi (fenugreek) seeds as well as the dosa is crisp and the colors come in golden. And the texture of the dosa is completely dependent on the dosa batter’s yeast.
Dosa and Idli are healthy compared to all other snack dishes. We prepare different types of dosa from the South Indian. Dosas are made of many types, such as toupa dosa, oats dosa, rava dosa, mysore masala dosa, neer dosa, sandwich dosa etc.
First, soak urad dal and rice, methi( fenugreek) in a separate bowl. Add enough water and soak for 5 hours.
In addition, remove the water from the rice and make a smooth paste. Insert water when necessary to make a smooth paste.
Turn aside in a large vessel and put it aside.
Now grind urad dal until it gets smooth in the grinder.
Now add a cup of paper avalaki in blender. And grind the paste.
Mix the paste in the bowl and mix it well.
Cover for 12 hours in a hot place and keep it up to the yeast.
The next day you can see that the yeast is well in the batter.
Mix the mixture lightly.
Also, take the necessary batter in a separate bowl. Put salt in batter and mix well.
Heat a non-stick tawa and put a solution on it and spread it in a spherical motion.
Put some oil on it too.
Also, cover the dosa for one minute and cook until golden brown in the dosa.
Finally, fold to make a half-circle or a roll and serve coconut chutney and sambar immediately.