Ingredients:
par boiled rice – 2 cups
raw rice – 2 cups
dehusked black gram – 1 cup
kesar colour – 3 pinches
cooking soda – 1/4 tsp
salt – 4 tsps (heaped)
oil – enough for frying
Method:
Soak rice and dhal together in water for 5 hours.
Grind to smooth paste.
Add salt just before taking out from grinder.
Allow to ferment for 15 hours.
Next day morning add colour and soda to the batter.
Mix well and pour dosa thicker. (Like Oothappam)
Fry both sides with oil.
Serve hot with ‘carrot Kurma’.
