Masala Dosa

Preparation time : 10mins + 1 day
Makes : 20 dosa's approx.

Ingredients :

Urad dal : 1/2  cup
Raw Rice : 1 1/2 cups
(Urad dal : rice --> 1 : 3)
Methi seeds or Fenugreek seeds : 1 or 2 pinch
Chana dal : 2 or 3 tbsp
Salt to taste

Method :

Soak all the ingredients except salt in plenty of water over night or for minimum of 6 hours.

Methi seeds will give flavour for your dosa where as chana dal will give a nice colour to your dosa.

Strain and save that water for further use.

Add soaked ingredients to grinder.
Grind them into a very fine paste by adding little by little of  that saved water.
If you are using wet grinder you can do the entire grinding in 20 mins but if you are using mixi then do grinding it for 5 mins and leave it for 15 mins and again grind it for 5 min and so on ............ do it like that for 4 to 5 times.
If you do like this your mixi will not become hot and will not go wrong.
Take entire dosa batter to a bowl with your hand, cover it with lid and keep it in warm place.
[If you use your hand to take it into bowl then it will ferment nicely, i don't know what is the reason may be some chemicals from hand will go in  ;) ]
Leave batter to ferment over night or for a minimum of 12 hours.

(If climate is cold then don't leave batter outside, keep it in a dark , warm place like shelves or oven(off mode only) then it ferments good )

So if you want dosa next day morning, then soak today morning , grind in the evening and ferment in night.

After fermentation the batter will looks to be double in quantity , mix it once with spatula and add salt.
Take a pan heat it , put a ladle full of batter at centre and make dosa by rotating the ladle from middle to end of the pan in a circular motion.
Turn it to the other side.
Serve it with chutney or curry.

If you want cone dosa then after you make dosa run your knife from center to the end -- a stright line , when dosa is done lift dosa at end of the cut that we made and rotate it in to form a cone shape.