My childhood friend is a dose expert and they follow a tradition of making dosa every single Sunday for breakfast. Love this proportion shared by her for dose which has never failed.
- Parboiled rice - 2 cups
- Regular rice - 2 cups
- Urad dal/blackgram whole - 1 cup(slightly more than 1 cup)
- Methi/ fenugreek seeds - 1 tsp
- Chana dal - 2 tsp
Pu all the ingredients in a bowl, Give it a quick wash and soak in water for 4-5 hours.
Drain the water, and grind in a blender until smooth. Add water while grinding as per requirement and to get a dosa batter consistency.
Ferment overnight, add salt and mix well. Make Dosa on a seasoned tawa. Use oil/ ghee .
Serve hot with chutney and aalu palya .