Dosa's

1.                                      Ordinary Dosa with Tomato Sambar

Ingredients [For crisp dosa] :

Raw rice - 1 1/2 cups
Boiled rice - 1/2 cup
Urad dal - 1/2 cup
Methi seeds - 1/4 sp
Salt - As required
Til oil - As required [To make dosa].

Ingredients [For soft dosa] :

Raw rice - 1 cup
Boiled rice - 1 cup
Urad dal - 1/2 cup
Methi seeds - 1/4 sp
Salt - As required
Til oil - As required [To make dosa].
[Or equal quantity of til oil & refined oil mixed].

Method :

Wash & soak raw rice, boiled rice, urad dal, & methi seeds in water for atleast 6 hrs. Then wash again & grind to a very fine paste adding just enough water to make the batter for dosa. Add salt to that & keep aside for 8 hrs before spreading dosa.

How to spread :

First take tava keep on the gas heat it, pour 1 sp of oil rub with a piece of cloth or paper to grease the entire tava. Then take 1 ladle of the dosa batter, pour it in the middle of the tava, immediately with the same ladle spread evenly in a rotating motion to get a round shape. Pour 1 tsp oil in a circulating motion around the edges of the dosa. Turn over the other side with a spatula & pour 1 tsp oil around the edges [If necessary]. Then gently remove the dosa from the tava & serve hot with chutney & sambar.

Care to be taken:

The tava should be cleaned properly. See to it that the tava is not over greased with oil. The tava should be under medium heat. If the tava is over heated, dip a piece of cloth in water & wipe. After making each dosa if necessary, wipe with a cloth.
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2.                                      Sabudhana/Sago/Javvarisi Dosa

Ingredients :

Raw rice [Pacharisi] - 2 glasses
Sago [Javvariai] - 1/2 glass
Green chillie - 5 to 6
Salt - As per taste
Oil - As required.

Method :

Soak sago in a vessel with enough water on previous day evening [Around 4 'o' clock]. Soak rice in the night with enough water.  Don't soak together. Soak it separately. Next day morning, grind in the mixer along with green chillie & salt. Grind smoothly. Keep the batter for 6 hrs. In the evening, pour 1 tsp of oil in a heated tava & wipe with a cloth to grease evenly. Spread 1 ladle of dosa-batter evenly in a circulating motion to get a thin layer & a round shape [Without the ladle touching the tava]. The more thinner the dosa is, more tastier it will be. Serve with coconut chutney, milagai podi i.e; red chillie powder. [Mixed in little gingelly oil].