Ingredients
Equipment
Method
- Wash the thinai, idli rice and urad dal together and soak them in enough water for about 6 hours.
- In a separate bowl, soak the javvarisi for about 6 hours.
- Drain the soaked javvarisi and transfer it to a blender.
- Grind it smoothly, adding a little water at a time. Transfer the ground javvarisi to a large bowl and keep it aside.
- Drain the soaked thinai, idli rice and urad dal.
- Transfer them to a blender and grind smoothly, adding water little by little as needed. I used about 150 ml of water for this batch while grinding.
- Transfer the ground mixture to the same bowl as the javvarisi mixture.
- Add salt and mix everything well.
- Keep the batter slightly thick before fermentation. Do not add extra water at this stage.
- Cover and leave the batter to ferment for about 8 hours or overnight.
- After fermentation, gently mix the batter and check the consistency.
- The batter may become a little loose after fermentation. It should be smooth and easy to spread on the tawa, but it should not be watery.
- Heat a dosa tawa over medium heat.
- Pour a ladleful of batter onto the hot tawa and spread it into a thin, even circle.
- Drizzle a little oil around the edges and cook until the dosa becomes golden and crispy .Fold and serve hot.
Notes
Do not add extra water before fermentation.
The same fermented batter can also be used to make idli.
If you don't have javvarisi, you can use soaked poha or boiled rice instead.
Keep the batter thick before fermentation. This is important because the batter can become slightly loose after fermentation.