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