Ingredients
1 cup dosa rice
3/4 cup toor dal
4-6 roasted dry red chillies
2 small onions (chopped finely)
1/4 cup dill leaves (chopped finely)
1/4 cup drumstick leaves (chopped finely)
1/4 cup spinach (chopped finely)
1/4 cup cabbage (chopped finely)
3 tsp tamarind extract
1 cup coconut
A pinch of hing (asfoetida)
Oil
Salt to taste
Method
Soak rice and dal separately for about an hour each, drain and set aside.
Blend coconut, red chillies and tamarind into a fine paste.
Add toor dal and blend to get a smooth paste, adding very little water when blending.
Add hing, salt and drained rice and blend again to get a smooth-coarse consistency.
To this mixture, add chopped spinach, dill, drumstick leaves, cabbage and onions. Mix well.
Heat tava, applying a little oil. Pour thick dosas (spread the batter gently but don’t press it). Fry on both sides till they turn brownish.
Serve hot with fresh butter or ghee
— As told to Ruth Prarthana
