The batter I ground for the soya bean fries and this recipe has almost the same ingredients except the raw rice I guess. These dosas do no turn out like the usual rice dosas. The taste is much different since more of soya bean is used here. Though an unusual taste from the regular dosa we enjoyed it. The trick here is again patience to allow the dosa to cook well on both sides with the lid over it. If removed in a hurry you tend to get the raw taste of the batter while eating. So cook right and relish it right!
- 1 cup Soya beans
- 2-3 tbsp Urad dal(split black gram)
- 1-2 onions(chopped fine)
- 2-3 green chillies
- Very few Fenugreek seeds(10 maybe)
- ½ cup raw rice
- Salt to taste
For seasoning the batter:
- A few curry leaves
- ½ tsp of Urad dal
- ¼ tsp of Mustard seeds
- ¼ tsp of Cumin seeds
- Soak soya bean, rice, fenugreek seeds and urad dal over night.
- Grind together to a smooth thick paste, adding water as and when required.
- Mix well after grinding and add very little water just the right consistency to pour batter on pan to make the dosas. (The batter should not be watery).
- Heat oil in a pan and add the ingredients for seasoning. When done add this to the batter and stir well.
- Add the chopped onions and chillies to the batter and mix.
- Heat the non stick griddle/ skillet on medium heat. Pour a ladle of batter over the skillet and spread the batter evenly using a spiral motion from inside out.
- The above step should be done fast as the batter tends to stick.
- Cover the griddle with a lid (which has a knob on top to hold) and allow the dosa to cook. After a few minutes, turn the dosa over and cover to cook the other side too.
When done flip the dosa onto a plate and serve hot with carrot chutney.