Plain Dosai - Type 1

Adding a handful of few more ingredients into the Dosa Batter not only upgrade the taste of the Plain Dosa but also makes it more healthier. The technique of adding extra ingredients was learnt from my mother-in-law when she visited here.

Ingredients

Idly Rice / Par Boiled Rice - 3 cups

Urad Dal / Ulutham Paruppu / Mina Pappu - 1 Cup

Fenugreek Seeds / methi seeds / Vendhayam - 2 tbsp

Soya Bean Seeds - 1  Handful

Sago Seeds / Javvarisi / Saggubiyyam - 1 Handful

Aval / Avalakki / Beaten Rice - 1 Handful

Oats - 1 Handful

Salt - To Taste

Olive Oil - For Frying the Dosas

Method

1. Wash all the ingredients as mentioned above and soak everything together for 4-5 hours.
2. Then, grind everything together in the wet grinder to a fine paste.
3. After grinding is done completely, add required amount of salt to the dosa batter and keep it for fermentation.
4. After the batter gets fermented, take few portions of the batter in a separate vessel and add little water to the batter for making dosa.
5. On medium heat, in the dosa pan pour 2 full scoops of dosa batter and make an excellent spiral shaped thin dosa.
6. On its side and wherever you feel, add drops of Olive Oil.
7. Let it becomes golden brown, then flip onto the other side. Then, take it out from the pan.
8. Likewise continue making other dosas and dont forget to keep the remaining dosa batter into the fridge.
9. You can serve this healthy dosa with good chutneys, sambar, podi, potato masala.

Tips

Don't pour water into the main dosa batter vessel at one shot while making Dosas. Its always better to take a portion of it in a separate vessel and add sufficient amount of water to the smaller portion.