Badami Chaler Dosa recipe

In a large bowl, soak black gram(urad) dal, bengal gram (chana)dal, , and fenugreek(methi ) seeds for 5-6hours. Drain off the water and blend to smooth paste adding water as required. Now in another bowl take brown rice. Rinse with water and soak it separately. Drain off the water and blend to smooth paste adding water as required.

Now mix both the batters. Mix well making sure both are combined well. Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles. After 8 hours, the batter doubles indicating well fermented with air pockets present. Add salt to the batter and mix gently without disturbing the air pockets.

Heat a cast-iron pan. Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards. Cook the dosa on a low to medium flame. Then sprinkle ¼ to ½ tsp oil on the edges and center. Cook till the base is nicely golden and crisp.

Fold and serve dosa hot with sambar or potato masala or coconut chutney.