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Dosa has put south india on every culinary hot spot of the world. Served traditionally with sambhar and chutney. Very quick and easy to make dosa.
- Wash the urad dal, raw rice and methi seeds. Soak in a little water along with the poha and cooked rice for at least 2 hours.
- Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well
- Heat a non-stick tava and grease lightly with ghee. When hot, sprinkle a little water, pour 2 to 3 tablespoons of batter and cook on one side.
- Pour a little ghee along the edges while cooking. When crispy, fold and serve hot with butter.
- Repeat for the remaining batter.
Nutrient values (Abbrv) per serving
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