Dosa Batter Recipe:
3 cups rice
1 cup white udad dal
One handful Poha
Soak both separately for 6 to 8 hours, or overnight. Separately grind them in blender adding little water. Grind the poha with some water. Mix all three together. You do not want the batter too watery as you can always dilute as per your choice later but you cannot go back. You can also grind a few methi seeds and add that to the batter. Keep the batter in a closed pot in a dark warm place and let sit overnight to rise.
When ready to make dosas, take out few ladles in a small bowl, add salt and water as per your desired choice.
Heat a non stick pan on medium heat. Take some batter in a ladle and start putting the batter in circles. Drizzle some oil. Keep the heat on low med. I generally flip my dosa as my dosa ends having peaks that might not cook if not flipped.
Serve with coriander chutney, sambhar or potato bhaji.
Note: Some people do 2 rice to 1 udad dal proportion. But that makes the dosa very soft which I do not like.
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