Mysore Dosa Recipe

• Oil (for roasting)
• 1 tbsp Methi (Fenugreek Seeds)
• 2 tbsp Toor Dal (Red Gram Split)
• 1½ cup Rice
• ½ cup Urad Dal (Black Gram Split)
• Salt to taste

• Wash the rice and urad dal.
• Soak methi seeds, rice, urad, toor dal for 4 to 5 hours.
• Take out excess water and grind to a batter consistency.
• Make a batter by grinding methi seeds rice, urad, toor dal and let it stand for 3 hours.
• Add salt and mix well.
• If the batter is very thick then pour a few cups of water, but ensure that the consistency is not watery.
• Heat a teaspoon of oil in a griddle (flat tava).
• Take spoonful of the batter and spread it quickly on the griddle in concentric motions using the bottom part of the spoon as shown in figure below.
• Spread a spoonful of garlic chutney on the Dosa.
• Keep a big spoon of alugadde palya (curry) in the middle of the dosa.
• Fold the dosa over it.