Ingredients:
- Raw rice – 1 cup
- Idli rice – 1 cup
- Urad dhal – 1 cup
- Fenugreek seeds – 1 tsp
- Salt – to taste
- Water – as req
Tempering:
- Ghee/ clarified butter – 1/3 cup
- Dry Ginger/ sukku powder – 2 tblsp
- Crushed peppercorns – 2 tblsp
- Asafetida – 2 tsp
Procedure:
- Wash and soak the raw rice, idli rice, urad dhal and fenugreek seeds for a minimum of 2-3 hrs (altogether)
- Grind the soaked ingredients using a wet grinder for about 35-40 mins, in between add water depends on the required consistency; the batter should be light and fluffy.
- Add required amount of salt and mix well with your clean hand
- Ferment the batter for about 8-10 hrs (depends on the weather condition)
- Add about 2 tblsp of dry ginger powder over the fermented batter
- In a small pan heat some ghee and turn off the flame. Now add the crushed black pepper and asafetida into the hot ghee and pour the mixture into the batter with required amount of water for making dosa.
- Mix gently and keep aside.
Making Dosa
- Grease the dosa tawa with some gingelly oil, take a ladle full of dosa batter and pour it on the center of the dosa tawa and use the same ladle to spread the batter in clockwise direction.
- Sprinkle some gingelly oil over the dosa (if desire)
- Within mins the dosa color change into golden brown in color, flip the dosa gently for a min or so.
- The super crisp and roasty “KANCHIPURAM DOSA” is ready.
Tips/Notes:
// Usually there is nothing in the name of kanchipuram dosa, I just wanted to try this batter for making dosa and it came out really well, that’s why I shared this with you all//
