1. Use the proper dal and rice blend.
Soak a combination of dals (toor dal, chana dal, urad dal, and moong dal) and rice in identical proportions.
Soak for a minimum of 3-4 hours or in a single day for satisfactory results.
2. Grind batter well.
Grind the soaked dals and rice coarsely (now not too first-rate) for texture.
Add a little water regularly to get a thick but pourable batter.
3. Add substances for flavor.
Blend finely chopped onions, experienced chilies, ginger, curry leaves, and coriander into the batter.
Add a pinch of asafoetida (hing) and salt.
4. Batter Consistency
The batter must be thicker than regular dosa batter, like pancake batter.
5. relaxation the batter
Permit the batter to relax for 30 minutes after blending for better fermentation and taste.
6. Cooking recommendations
Heat the pan (tawa) well, then decrease the flame earlier than pouring batter.
Use a touch of oil or ghee round the edges for crispiness.
Unfold the batter frivolously but barely thick (no longer too skinny like dosa).
Prepare dinner on medium flame; cover with a lid for a couple of minutes to cook dinner through.
Flip only as soon as the rims turn golden and crisp.
7. Serving
Serve warm with chutneys or sambar for the high-quality flavor.
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