Stuffed Methi Dosa

All of you know the fundamentals of making a normal Dosa. The usual formula is 3 parts Boiled rice, 1 part Raw rice, 1 part Urad dhal. Take Rice: Urad dhal in the ratio 4:1. Soak this mixture for atleast 3 hours and grind. To this add a spoonful of soaked menthi and grind till the flour gets soft. Add required salt to the flour paste and allow it to ferment overnight.

The demo of Dosa preparation is shown in the video clip. Further to this, you may place the required quantity of masala stuff and roll it over the pan. For crispy outcome, apply oil around the dosa circumference. For health conscious people, please add little oil. You can try adding any available stuff and the steaming soft menthi Dosa is ready.

For dosa or idly, the ratio for rice:urad dhal varies for mixie and wet grinder. The result is best with wet grinder because heat produced during grinding is absorbed by stone and quantity is more whereas the heat produced in mixie jar heats up the dough and may not be soft comparitively. So the texture and softness is best with wet grinder. If quantity is less go for mixie.

Sambar, coconut / coriander chutney, tomato gravy, chilly powder with oil, curd are some recommended side dishes.