Short grained rice soaked and grained 1/2 cup
Parboiled rice soaked and drained 1/3 cup
Split skinless black gram (dhuli urad dal) soaked and drained 1/2 cup
Thick pressed rice (poha) soaked in 4 tablespoons yogurt 2 tablespoons
Castor sugar 1 teaspoon
Salt to taste
Oil as required
Medium onion peeled 1
1) Put short grain rice, parboiled rice, split black gram and pressed rice in a blender jar, add sufficient water and blend to a smooth paste. Transfer into a bowl.
2) Add castor sugar and salt, mix well and set aside to ferment for 8-10 hours.
3) Heat a non-stick tawa and spread oil on it with an onion. Pour a ladleful of batter on it and spread it into a thick disc. Cover and cook till the underside is done. Flip, drizzle a little oil all around and cook till the other side is similarly done. Transfer it onto a serving plate. Make more set dosas similarly.
4) Serve them hot with sambhar and coconut chutney.
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