Ingredients:
White Gram. . . . . . . . . . . . . . . . Dal 2 Cups
Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cups
Fenugreek. . . . . . . . . . . . . . . . . . . . . . . . . 1 Tsp
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . .as Per Taste
Preparation:
Grind The Dal And Rice Separately With Some Water Until It Become A Fine Paste.
Add Salt To It And Mix Well.
Keep It Overnight For Fermentation.
(the Flour Should Be Little Dilute Than The Idli Flour So That Dosa Is Made Thinner.)
In A Flat Frying Pan The Flour Is Poured And Spread Into A Thin Round.
Pour Little Ghee On Both Sides Of The Dosas
When It Turns Golden Brown It Is Ready To Serve.
Masala Dosa Can Be Made By Keeping Potato Masala Inside The Dosa.
You can serve with your family and friends.
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