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Mappillai Samba Dosa

Mappillai Samba Dosa
YIELDS1 Serving
Prep Time 7 hours
Cook Time 15 mins
Total Time 7 hours 15 mins
  • 1 cup of Mapillai samba arisi
  • 1 cup of Varagu
  • ½ cup urad dal
  • 1 teaspoon fenugreek
  • 1 tablespoon toor dal
  • 1 teaspoon chana dal
  • Oil for drizzle
  • As needed, season with salt
Process of making:
  1. Soak and drench the mapillai samba rice, varagu, whole urad dal, fenugreek seeds, toor dal, and chickpea dal for four hours.
  2. You can choose any millet that you would like.
  3. Drain the water after 4 hours and meld it into a fine paste in a mixer or blender.
  4. Add just enough water to make a batter.
  5. Add ice water to the mixie if milling. It will inhibit the mixie from excessive heat.
  6. Transfer to a large vessel and sprinkle with salt.
  7. Use your hands to extensively incorporate the ingredients. Fermentation will be assisted by all this.
  8. Place it in a warm spot for 6-7 hours. Millet-based batters generally digest quickly. So, if you reside in warm temperatures, the batter will be drained in 4-5 hours.
  9. Mix thoroughly once it has been brewed.
  10. Accept a small fraction and add a little water to slender it out.
  11. Because we use the batter for 2 days, adding more water to the entire pack will destroy the flavour.
  12. Having left the whole batter outside for a few more hours also will end up making it sour.
  13. Heat up a dosa pan. Render a slender loop with 1.5 castings of Mapillai samba dosa batter.
  14. Sprinkle a little oil in the pan.
  15. Turn it softly once the side is finished cooking.
  16. Simmer for several seconds prior to actually trying to remove the dosa.
  17. Serve with chutney or sambar on the edge.
  18. It goes well with a red chilli coconut chutney.

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