Time 20 min
Rice 1 cup
Black gram / urad daal 1/2 cup
Moong daal 1/2 cup
Cumin seeds 1/2 tsp
Pinch of asafoetida
Salt to taste
Oil 2-3 tbsp
Non stick pan
Soak rice, moong daal and black gram for 4-5 hrs. Then grind with salt into a smooth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.
At the time of making dosa, to the batter add cumin seeds, asafoetida.
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately take spoonful of batter at the center, spread fast in circular fashion.
Apply ghee, then after 3-4 min roll the dosa and serve hot with chutney or batata bhaji.