Set Dosa


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These soft and spongy dosas go wonderfully with any of the other dishes or a curry.

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Soaking time: 4 hours.
Fermenting Time: Overnight.
Cooking Time: 
Makes 10 to 12 dosas.
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1/2 cup par-boiled rice (ukda chawal)
1/2 cup raw rice (chawal)
1/4 cup urad dal (split black lentils)
a pinch of baking soda
salt to taste
oil for greasing

  1. Wash and soak the ukdya bhaat, raw rice and urad dal together for 4 hours.
  2. Drain and grind to a smooth paste adding enough water to make a batter of dropping consistency.
  3. Cover and keep aside to ferment for 10 to 12 hours.
  4. Then add the baking soda and salt and mix well.
  5. Grease and heat a small non-stick pan on a medium flame and pour a ladle full of the batter on it.
  6. Spread the batter to get a 5 mm thick dosa.
  7. Cover and cook till one side is golden brown.
  8. Serve hot with red garlic chutney.
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