There are umpteen varieties of dosas. Add or remove an ingredient, you get a new type of dosa. Always wondered, how new variants are created. Its true, necessity is the mother of invention. May be in the past, when urad dal was scarce or was not affordable to common man, this dosa must have got birth out of a creative mind. This is a quickie but not the instant kind. The dosa takes only raw rice and methi seeds as ingredient. So you can prepare the batter in a mixer too. That is you can do with out a wet grinder.
Ingredients
Raw rice - 2 cups
Boiled rice - 2 tblspoon ( Optional -this gives softness to the dosa)
Methi seeds - 2 tspn
Wash and soak all the ingredients together for 4 hours. Grind to a fine batter. Ferment it overnight.
Take a laddle full and spread to make dosa. This will not be paper thin.
Cook both sides.
I love menthiya dosa with ulli-mulaku chutney. That combo is just out of the world. This time I served with coconut chutney.
For Coconut Chutney
grated coconut - 1/2 cup
pottukadalai/chutney dal - 2 tblspn
green chilly - 3 nos (adjust to your taste)
salt
Grind all the ingredients together adding little water. Adjust the consistency by adding water after grinding. Season with mustard, hing and curry leaves.
