Mappillai samba dosa
1 Cup Mapillai Samba Rice/The Bridegroom’s Samba Rice
1 Cup Idli Rice
1/2 Cup + 1 ladle Urad dal
2 tbsp Channa dal
2 tsp Fenugreek seeds
As required Salt
Oil for drizzling
- Take Mapillai samba rice, Idli Rice, Urad dal, Channa dal, fenugreek seeds in a bowl, wash and soak them for 4-5 hours. Grind to a smooth paste, a little bit of water can be added to make it smoother. Add salt to the batter and mix well. Leave it to ferment overnight.
- Heat a dosa tawa and drizzle some oil. Pour a generous amount of batter and spread it out in circular motion. Make it as thin as possible. Then add a little oil along the sides of the dosa to prevent it from sticking to the pan. Cover to cook.
- Let it turn crispy. Once it has turned crispy, remove from heat and serve!
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