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Sunday, March 1, 2009




Idli rice- 5 cups
Whole white urad dhal- 1 heaped cup
Methi seeds - 1 tsp.
Salt as required


Soak rice for 3-4 hours. Soak urad dal along with methi separately. Grind rice and dhal separately. Add salt , mix the batter well with your hands (using hand for mixing enables the batter to ferment well) and allow the batter to ferment for 7-8 hours. Spread the batter in a dosa pan. Sprinkle some oil on all the sides and when one side is cooked flip to the other side. Serve hot with chutney and sambar.

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