Urad Dal and Nachani Dosa.

Udid ani nanchane polo / Urad Dal and Nachani Dosa.

Soak 1 cup of urad dal in plenty of water with 1 tsp of methi seeds for 4 hrs. Wash again in plenty of water and drain to remove excess water. Grind the urad dal + methi seeds in wet grinder with about ½ cup of water to a smooth paste. Add more water only if absolutely necessary. Remove and put the batter in a vessel. Add 1 tblsp of salt to this and leave overnight to ferment. 

In another vessel next morning mix 2 cups of nachani flour with water to form a thick paste. Add this to the urad batter. Add 2-3 tblsp of rava also to the batter and beat all together into nice thick paste of pouring consistency. Add water only if necessary. 

Heat a dosa pan to smoking point. Lower heat to medium. Let cool a bit, Add some oil to the tava, rub over with a tissue gently so that a nice slim layer of oil is left on the tava. Drop a large spatulla full of batter in the centre of the tava. Gently with the rounded back side of the spatulla spread the batter into a large round circle. Do not press the spatula to the tava. You should spread the batter smoothly in a circular motion so that a large round dosa is formed. If you are a novice do watch some video demo of the same or observe your friend or neighbour preparing a dosa before you venture into making of dosa yourself.

Sprinkle / leave some oil on allsides of the outer side of the dosa and let cook on medium heat till done. The dosa gently leaves sides of the outer edge when done. Gently run a flat spatulla below the dosa to bring it off evenly and gently once done and flip over on the tava to cook on the other side for a few minutes. Remove and serve hot with chutney of your choice.