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1 cup urad dal (husked and spilt black gram)
3 to 4 fenugreek seeds (methi seeds)
salt as required
¼ cup water
oil or ghee as required
Clean 1 cup urad dal in water.
Soak it with 3 to 4 methi dana (fenugreek seeds), overnight or for 4-5 hours.
Drain all the water and add the soaked ingredients into a wet grinder jar.
Add some water from the ¼ cup of water. Grind them finely, till smooth. Add more water if required while grinding.
Pour the batter in a vessel. Add salt And mix well.
If the batter is too thick, you could add some more water. But don’t make the dosa batter thin as it will be difficult spreading the dosas on the griddle.
The batter should be of pouring consistency.
Heat a non-stick tava or thick iron griddle. Now take a ladle full of batter. Pour the batter and gently spread the batter starting from the center and moving towards outwards.
Cook the dosa on low to medium flame. Make the urad dal dosas, the way you would normally make dosas with oil or ghee.
When you see the batter cooked on top.
Drizzle ¼ to ½ teaspoon oil on the edges and center.
Cook till the dosa looks crisp and golden. flip the dosa.
Cook till the other side is cooked.
Serve urad dal dosa hot with coconut chutney or sambar.