fatmanyash

here is my recipe for dosa batter after years of extensive experiments on the streets of hyderabad,chennai,pune ,bombay,and fancy restaurants in london,and most of all the maestros in saravana bhavan/dasa dosa, and kamats on lamington road.

1. rice-1kgs
2. white urad dal-250 gms
3. chana dal-10 gms
4. methi seeds -2 gms
5. salt- to taste
6. sugar- a little bittle if the batter gets to sour, or isnt colouring enough

soak all together, for abt an hr.then grind with minimal water till a fine batter is obtained.keep in a covered container for atleast12 hrs.tropical climates lesser.cold places keep near the radiator/or in an heated oven- set it at 100F, and keep door ajar.

next day tra la la la.

now all u need is a seasoned tawa/flat grill/whatever.and for for further instructions,pls make a payment of $ 34.99 at the site

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baki enjoyed best with thengai thovial,kotthumaali chhamanthi, or takkali thoviyal(for all the north indians this is simbly coconut,coriander or tomato chutneys).since i dont like masala dosai, i will resist giving recipe for potato bhajee, for the same, and for the longest time possible.