This original Tarla Dalal recipe can be viewed for free

Dal and Rice Dosa


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Paper thin crisp dosas.

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Soaking Time: 2 hours.
Preparation Time: 
Fermenting Time: Overnight.
Cooking Time: 
Makes 15 dosas.
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Ingredients

Method
  1. Wash and soak the rice, urad dal and chana dal in lukewarm water for at least 2 hours.
  2. Drain, wash and grind to a smooth paste using 1/2 cup of water.
  3. Cover and set aside to ferment overnight.
  4. Next day, add salt and enough water to make a thin batter.
  5. Heat a non-stick tava on a medium flame till hot and grease it with oil.
  6. Spread a ladleful of the batter on the pan to make a 200 mm. (8") diameter dosa.
  7. Roast on one side till golden brown and crisp, using a little oil.
  8. Repeat with the remaining batter.
  9. Serve hot with a chutney of your choice.
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