1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicarb
2 tbsp. oil
salt to taste
oil to shallow fry
Wash rice separately and dals together.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Wet grind dal till fine. Mix both batters.
Add the curds, salt, soda and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.
Yield: 8-10 medium sized dosas
Shelf life: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.
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