Page 3 - ebook_CTC.cdr

Ingredients Method

 2 Cups Ragi  Combine the urad dal, fenugreek seeds and

 (Nachni / Red millet)Flour enough water in a deep bowl, cover with a lid and
 1/2 Cup Urad Dal keep aside to soak for 2 hours.

 (Split Black Lentils)  Drain well and blend in a mixer to a smooth paste
using approx. 3/4 cup of water.
 1 tsp Fenugreek
 (Methi) Seeds  Transfer the mixture into a deep bowl, add the
ragi flour, salt and approx. 1 1/4 cups of water,
 Salt to taste mix very well using a whisk. Cover with a lid and

 Oil for cooking keep aside to ferment in a warm place for 12

hours.
 Once fermented, mix very well again.
 Heat a non-stick tava (griddle), sprinkle a little
For Serving water on the tava (griddle) and wipe it off gently
Sambhar

Coconut Chutney using a muslin cloth.
Mysore Chutney  Pour a ladleful of the batter on it and spread it in
a circular motion to make a 225 mm. (9”)
diameter thin circle.

 Smear a little oil over it and along the edges and
cook on a high flame till the dosa turns brown in
colour and crisp form both the sides.
 Fold over to make a semi-circle or a roll.

 Repeat with the remaining batter to make 14 more
dosas.
 Serve immediately with sambhar, coconut chutney
and mysore chutney.