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Each year, on November 2, we observe All Souls’ Day. As a tradition, my mother used to make Dosas & Fish Curry for lunch. It’s a day we believe the souls of our departed loved ones visit us.
Sharing a recipe for a soft & fluffy Dosa that can be paired with our fish curry recipe.
Ingredients
- 2 cups boiled rice (Ukda rice)
- 1 cup Idli rice
- 1 cup Whole white Urad dal
- 1 cup Poha (Beaten rice)
- 1 tsp Fenugreek seeds
- Salt to taste
Instructions
- Wash & soak Urad dal, Rice & Fenugreek seeds in separate bowls/containers for 8 hours
- 30 mins before grinding, wash & soak Poha
- First, grind Urad dal to a fine paste adding little water at a time. Remove to bowl
- To the same blender, add rice & fenugreek seeds with water. Grind to a very fine grainy paste adding little water at a time. Remove to the same bowl with ground Urad dal
- Grind Poha to a fine paste adding little water at time. Add to bowl with dal & rice mixture. Add little water to grinder & keep aside
- Mix ground paste nicely by hand. The batter should be of thick pouring consistency & not runny or very thick. If batter is thick, add little water from the grinder
- Cover & ferment in a warm place. Since it is cold here, I keep my batter in the oven overnight with the light on. It took about 10-12 hours to ferment. Could be longer or shorter depending on how hot/cold it is around you
- Next day morning, remove some batter in a separate bowl, add salt, mix & fry dosa thick or thin as per your choice
- Enjoy with any chutney or curry
Notes
- Remaining batter can be refrigerated. Remove, add salt, mix & fry.
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