You will require one cup of rice, one-fourth cup urad dal, one-fourth cup fenugreek seeds, one-fourth cup grated coconut, one green chilli, one-fourth tablespoon mustard seeds, a half cup oil ...

1-2 cloves garlic, half a teaspoon cumin seeds, half a teaspoon mustard seeds, salt to taste, two tablespoons coconut oil, half a teaspoon of dal (chana dal and urad dal), and 6-8 curry leaves.

After draining, add it to the wet grinder with green chillies (as per taste) and urad dal. Add enough water to the mixture and blend it. Although fermentation is not necessary for poha dosa ...

In a pan, heat oil and roast chana dal and urad dal until golden and aromatic ... Add salt and hing, and grind to form a smooth powder. Serve hot with dosa, idli, uttapam, or other South Indian dishes ...

Firstly, in a large bowl take 1 cup idli rice, ¾ cup toor dal, ¾ cup chana dal, ¾ cup moong dal and ¾ cup urad dal. Also add 1 tsp fennel ... Rest the batter for 2 hours before making dosa. Take the ...

Come for a crispy dosa, best washed down with a cup of sweet ... crunchy wade bites (deep-fried, donut-shaped urad dal patties). Perhaps Sri Lanka’s best bar — and listed on the Asia ...

The dosa is crisp and slightly nutty, while the masala filling adds a hearty texture and a hint of spice, making it a perfect blend of taste and health. Mix ragi flour, rice flour, urad dal batter, ...

Sada dosa is one of the traditional versions, which is a staple in South Indian homes and is cherished for its simplicity and crispy texture. In Usha's wet grinder, you can make its batter ...

If you’re looking to make this iconic dish at home, here’s a simple guide to preparing the perfect Masala Dosa. Soak the Ingredients: Begin by soaking the rice, urad dal, and fenugreek seeds in water ...