Recipe Cuisine: Indian
Recipe Category: Breakfast
Prep Time: 4 hours soaktime + 10 mins per dosa
Cook time:2 mins per dosa
Makes: 20 dosa
INGREDIENTS
- Idli rice – 3 cups
- Fenugreek seeds – 2 tsp
- Mudakathan keerai (baloon vine leaves) – 3 Handfull
- Salt – as needed
METHOD
Soak idli rice with fenugreek seeds for 4 hours.
Wash and pluck the ballon vine leaves(mudakathan) leaves. Discard the stems and vines.
Wash and pluck the ballon vine leaves(mudakathan) leaves. Discard the stems and vines.
In a mixie jar add ballon vine leaves(mudakathan) and fenugreek seed. Grind to a smooth paste add little water.
In grinder add rice to grind it a smooth paste.
In a bowl add salt and grinded ballon vine leaves and rice. Mix it well.
Let it ferment for 6-8 hours. It will rise well, mix and make it smooth again and add water if its too thick. It should be pouring consistency as shown.
Heat tawa and spread a ladle full of batter. you can spread thin or thick depending on your preference. Cook covered and flipping is optional.
Flip the dosa and let the other side cook for a few seconds till crisp.
Transfer to a plate.
Serve hot with garlic chuttney.
