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Ingredients:
- Boiled rice – 1 cup
- Toor dhal – 1/2 cup
- Fenugreek seeds – 1/3 cup
- Urad dhal – 1 tbsp
- Curry leaves – 7-8
- Salt – to taste
Method:
- Soak boiled rice, toor dhal, fenugreek seeds and urad dhal in water for 3 hours
- Grind to a coarse batter along with curry leaves
- Add salt and mix well
- Make sure the batter is neither runny nor dense.
- Season the griddle (dosa stone) using bidi lead/ onions/ potato and pour batter.
- Gently pat the batter like you would to make Adais
- Do not try making concentric circles like you would for Dosai
- Slow cook using ghee/refined oil/ sesame oil
- Cover with lid to ensure it is well cooked
- Flip the oothapam (pancake) and cook on both sides
- Serve hot with chutneys/ sambar and/or chilly powder (milagaai podi)
Note:
This batter does NOT require fermentation
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