Saturday, April 24, 2010

Erivu dosa

Parboiled rice – 1½ cups
Raw rice – ½ cup
Toor dal – ¾ cup
Urad dal – ¼ cup
Fenugreek seeds – 1 tsp
Red chillies – 6
Green chillies – 4
Shallots – 8
Cumin seeds – 1 tsp
Asafoetida powder – ½ tsp
Curry leaves – 2 stems
Salt to taste
Sugar – 1 tsp
Oil - as needed

Soak the parboiled rice, raw rice and fenugreek for 4 hours. In another vessel, soak toor dal, urad dal and red chillies for the same duration.
Grind the soaked rice and fenugreek for some time. When it is almost half ground, add the soaked urad dal, toor dal, red chillies, green chillies, shallots, cumin seeds, asafoetida, 1 stem curry leaves, salt and sugar.
Grind all these to a coarse batter. The batter should not be as loose as the usual dosa batter.
Remove from the grinder/mixer, and add the rest of the curry leaves.
Make dosas as you would make usual dosas. Serve with coconut chutney/sambar or even sugar!
Make dosas soon after you grind the ingredients. If there is any leftover batter, ensure that you store it in the freezer so that it does not turn sour.


  1. Could you please send that unda sammanthi over..please?

  2. Hehehe...Why? It's easy to make...