Ingredients:
par boiled rice – Puzhungal Arisi – 2 cups (heaped)
Raw rice – Pachcha Arisi – 2 cups (heaped)
black gram – Uzhundhu- 1 cup (heaped) (dehu, whole)
fenu greek seeds – 1 tsp
rock salt – 3 tsp (heaped)
Method:
Soak dhal and fenugreek and rice together for 3 hours.
Grind all together till smooth and frothy.
Before removing from grinder mix salt .
Keep in a large container, so that there is enough space for the batter to ferment and raise.
Grind the batter previous day itself so that the batter is fermented for atleast 8 to 10 hours.
Next day morning mix the batter well and pour in dosa pan – tava and spread like dosa and add Ghee or cooking oil and turn and allow it to cook well.
Gingelly Oil is ideal for making Chettinad dosa. (Nalla ennai).
