Thengai dosai recipe

Click here for cup measurements

Ingredients

Method

1. Wash and soak rice and urad dal together for 3 hours. First grind red chilli, asafoetida and salt together coarsely. 



2. Drain and add rice, dal to the mixer and grind to a coarse batter with coconut, little water.



3. Adjust water consistency to thin and add finely chopped onion, coriander leaves. Mix well.



4. Heat tawa and drizzle with little oil. Pour the thin batter with a ladle over the hot tawa, first as an outer ring and then fill it as shown in the picture. Cook each side for a minute or until golden in colour.

Note

• I added garlic as she told in the original recipe, but I felt as there is onion and asafoetida, it is enough for this dosa. Though I tried with garlic, my vote is without garlic. But if you want, you can add 3 flakes for this recipe.
• Add enough oil while cooking, otherwise will turn out dry.
• Should be made as soon as we grind, no need to ferment.
• Red chillies can be added without being hesitant, it won’t be spicy.