White Rice / Pachari -1/2 cup
Urad dal – 1/2 cup
Chana dal – 1/2 cup
Toor dal – 1/2 cup
Dry red chillies – 10 numbers/ to taste
Asafoetida powder – 1/2 tsp
Curry leaf – a few, chopped
Shallots – 5 big, chopped
Salt as needed
Gingelly oil as needed
Soak the rice & lentils together in lots of water for 3 hours. Drain the water completely & grind the rice & lentils to a thickish coarse paste ( it should have the texture of semolina).
Add enough water so that the batter has the consistency of dosa batter. Stir in salt, asafoetida, chopped shallots & curry leaves.
Heat a thava/ dosa pan till a drop of water sprinkled on it sizzles around. Pour a ladleful of batter & spread it thin with the back of your ladle like you do for normal dosas. When one side is cooked sprinkle gingelly oil on top of the dosa & cook till the bottom turns golden brown & crisp. Flip the dosa & cook the other side till it turns golden brown.
Serve hot with coconut ginger chutney.
Source :- Mrs. Lakshmi Nair