1 cup adad dal
3 cup rice
˝ teaspoon methi (fenugreek) seeds
2 teaspoon salt
˝ teaspoon baking soda
1 Pick, wash and soak the ural dal in warm water for 6 to 8 hours.
2 Pick, wash and soak the rice with fenugreek seeds, separate from the dal, in warm water for 6 to 8 hours.
3 Grind the soaked urad dal until smooth
4 Grind the soaked rice slightly coarser.
5 Mix the two. The result should be a runny batter. Leave it out for another 6 to 8 hours to ferment.
6 Add salt and baking soda prior to cooking
7 Oil the cups of an idli steamer, and pour in the batter. Steam for 10 minutes and peel off with a knife.
8 Serve with idli-dosa chutni and/or sambhaar
9 Thin the batter so it’s easier to pour
10 Heat a griddle, pour on some oil and cook the dosa on both sides, like a crepe.
11 Fold in the onion & potato vegetables to make Masala Dosa
12 Optionally, serve with chutni to make Sada Dosa
Source: Kokila July 2001