INGREDIENTS:
- Grain rice (long) - 2 cups
- Moong dal (cheruparippu) - 1/2 cup
- Toor dal (thuvaraparippu) - 1/2 cup
- Urad dal (uzunnuparippu) - 1/2 cup
- Water – 1 cup (for grinding the above items)
- Curry leaves - 2 strip
- Green chillies, sliced – 2 nos
- Onion (small) - 1/4 cup
- Asafoetida powder(Kaayam) – 2 tsp
- Red chillies (dried) - 4 nos
- Salt - As rqrd
- Oil – 2 tsp
METHOD:
- Soak the grains and pulses for 4 hours or more in separate bowls.
- Wash and grind them together with all the ingredients except oil.
- Pour the ground bater to a bowl. Check for the salt.
- No need to ferment the batter.
- Heat a non stick pan on medium high flame, grease it with cooking oil.
- Reduce the flame to medium.
- Using a ladle , pour the batter starting from the outer edge of the pan, covering the entire circumference in the form of a circle. Fill the gaps in between, quickly and evenly.
- Cook both sides.
- Serve with any chutney, Dosa podi or Sambar.
