Dosa

INGREDIENTS

Basmati Rice - 2 cups
Boiled rice- a handful
Urad dal - 3/4 cup
Yeast - 1/2 tsp (optional - makes real soft idlis if you add yeast)
Water - enough for the batter
Salt to taste

DIRECTIONS
1. Soak rice in water for a minimum of 3 to 4 hours. The more the better. You can even leave it soaked overnight.
2. Urad dal typically needs to be soaked only for an hour. However, there is no harm in soaking it for a longer time.
3. Grind the rice first with required amount of water. Make sure that there are no rice bits remaining after pulsing it.
4. After grinding the rice, add the dal into it and pulse it. Add the boiled rice and yeast and pulse again.
5. Make sure the batter is of the correct consistency by adding water.
6. Slightly heat the oven and turn it off.
7. Place the batter inside the warm oven and turn the oven light on. This makes the batter rise quickly in cold areas.
8. Just before making the dosa, add required amount of salt into the batter.
9. To make the dosa, heat a tawa. Make sure its not steaming hot. This is the secret to making great dosas. The tawa should be medium hot while pouring the batter and after spreading it, turn the heat to high. So after making a dosa, you can either sprinkle some water on the tawa to reduce its heat or take it off the flame and wipe it with a cloth before you put in the batter for the next dosa.
10. Pour about 3 to 4 tbsp of the batter into the tawa and spread it by making circles with the spoon. After spreading it, pour some ghee over the dosa. Wait till it turns light brown in colour and your dosa is ready to be served with chutney and sambar.

Tip - You can make real soft idlis with the same batter.