Ingredients
1.5 cup white rice
1/2 tsp fenugreek
1/2 cup aval
1/2 cup coconut
1 tsp oil
¼ tsp mustard
½ tsp urad dal
2 Ginger
2 green chilli
curry leaves
Preparation
White rice and fenugreek should be soaked for 6 hours.
Once well rinsed, combine it with the flattened rice and grated coconut to create the batter.
The consistency must be comparable to that of an idli batter. Add salt, stir thoroughly, and let it sit overnight for eight hours to ferment.
Adding baking soda is an option if it's freezing outside.
In a pan, fry mustard and urad dal in high oil and saute the ginger, green chilies, and curry leaves for a few minutes and add them into the batter
Put a big spoon of flour in the centre of a dosa pan that has been to heated.
Pour a small amount of oil around, cover, and cook and then flip it over and cook the bottom...