INGREDIENTS:
- Urad dal - 1/2 cup
- Raw rice ( pachari ) - 2 cups
- Cooked rice - 1/2 cup
- Fenugreek powder - 1 tsp
- Salt to taste ( approximately 1 teaspoon )
- Ghee / oil for frying
- Water for grinding
- Wash and soak urad dal and rice separately for 6 - 7 hours.
- Grind the urad dal and fenugreek powder to a very fine paste . Add 1/4 cup water while grinding. Remove and keep aside in a big vessel.
- Then grind rice with little water and add cooked rice with this. Remove and mix with urad dal paste Batter should be of dropping consistency.
- Cover and keep aside for fermentation in a warm place .Fermentation needs 8-12 hours depending on the climatic conditions.
- After fermentation add enough salt and mix well.
- Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.
- Grease with little oil / ghee.
- Make the dosa by placing a ladleful of batter on the centre. Do not make even circular shape like normal dosa.
- Thattu dosas should be of 4 - 5- inch in diameter. You can prepare 2 - 3 dosasat a time, sprinkle ghee / oil if required and turn other side also.
- Serve hot with coconut chutney / sambar/Kadala curry.
