Kambu dosai

Von Swasthi's Recipes · 480 Min.

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Zubereitung

1. Wash the rice and pearl millet at least three times, then soak them in water for at least 4 hours.
2. Wash the urad dal well and soak it in water for 4 hours.
3. Drain both pots.
4. Blend the dal with just enough water to make it smooth and frothy (about 3/4 to 1 cup), then transfer to a large bowl.
5. Blend the rice and millet with a little water until smooth, then mix it into the dal batter.
6. If you live in a cold place, add non-iodized salt now (optional). Cover the bowl and ferment in a warm place for 6 to 8 hours, or as needed.
7. Once fermented, the batter should be light and risen. Add salt if you have not already, and add a little water until it is spreadable: neither too thick nor runny. Mix well.
8. Grease and heat a dosa tawa or griddle.
9. Pour 1 ladle of batter into the centre and spread outward, making it thick or thin as you like.
10. Drizzle oil around the edges and cook until the edges lift from the pan.
11. Flip, cook the other side, then flip back and cook until crisp.
12. Serve hot with any chutney.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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