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Soak rice and dhal for 2 hours together. Grind rice, dhal, pulp of ash gourd and salt and leave it for fermentation for 5 hours. Prepare dosai with a little oil.
NOTE:
Raw chutney is an excellent choice of side dish.
For this grind coarsely red gram dhal 15g of soaked for ½ an hour along with
1/2tsp of tamarind,
3 numbers of dry red chillies
a pinch of asafoetida
add required amount of salt to taste it.
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