Urad Rice Lapsi Dosa with Beetroot Sambar ........
Wash and soak 1 cup of urad dal with 1 tsp of methi in plenty of water for 3-4 hrs. Wash and soak seperately 1 cup of raw rice, one handful of beaten pova (Optional) with 4 cups of fine lapsi (broken wheat / govan kana / thick upma rava) in plenty of water for 3-4 hrs.
Grind the Urad dal with as little water as possible into a fine paste. Lastly before removing add in 3-4 green chillies cut into pieces and 2 inch piece of ginger cut finely. Grind for a minute remove and keep aside.
Grind the rice lapsi mixture to a fine paste with as much water as required only. Remove and mix with the urad dal paste. Add salt to taste and mix the 2 paste very well. Keep aside to ferement for 7-8 hours or overnight in a large vessel as the batter rises a bit more. Next morning beat the mixture once again well. The batter should be thick.
To remove Dosa : Heat the dosa, when hot lower flame to medium apply some oil and spread it with the help of tissue to coat the pan well. Add a large ladleful of batter at the center of the tava and spread it evenly into a round shape keeping the dosa thick.
Spread gently so that you do not tear the dosa. Sprinkle some oil on the rim of the dosa all round and some on the top too. Cover and cook till the top side is done. Takes about 2-3 minutes. Flip over and cook on the other side too for a minute or till done.
Serve the dosa with chutney or sambar. The dosa can be served as it is too as spices have already been added to the batter.
** Note : For the recipe of Beetroot Sambar Please follow the link given below ………
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