Wash and soak raw rice for 5 hours and make a smooth paste in a mixer or grinder. Add a little water when making batter.
Wash and soak urad dal and methi for 5 hours. Finally, add dried red chillies and peppercorns along with methi and urad dal and make a smooth paste. Add 1/4 cup water while grinding.
Transfer urad dal - methi paste and rice paste in a big bowl, add 1/2 tsp salt and 1/2 tsp turmeric powder, mix the paste well and keep aside to ferment for 6-7 hours or overnight. Batter should be of dropping consistency.
Heat a heavy-bottomed wrought iron griddle or non-stick dosa pan on a medium heat.
Grease with a little oil / ghee.
Make the dosa by placing a ladleful of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Sprinkle a few drops of ghee / oil. Cook for 2-3 minutes. Turn the other side and cook till the underside is golden brown in colour.
When ready, carefully remove with the help of a thin spatula.
Serve hot with coconut chutney /sambar / tomato sauce / tomato chutney / green chutney.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.