1 cups White gram dal
3 cupsRice
Fenugreek 10 nos
Salt as per taste


Grind the dal and rice separately with some water until it become a fine paste.
Add salt to it and mix well. keep it overnight for fermentation. (The flour should be little dilute so that dosa is made thinner.The thinner and crispier the dosa, the better it tastes. )
In a flat frying pan the flour is poured and spread into a thin round.
Pour little ghee on both sides of the dosas
When it turns golden brown it is ready to serve.
Masala Dosa can be made by keeping potato masala inside the Dosa.

Note:- if you use a well seasoned cast iron pan the dosa will be crispier and it taste much better than non stick dosa.

No comments: