Ingredients

• 1 cup - plain rice
• 1 cup - parboiled rice
• 1/4 cup - white urad dal
• 1/2 tsp - methi (fenugreek) seeds
• 1 /2 tsp - soda bicarbonate
• 1/2 cup - curd
• 10-12 tsp - ghee or oil as preferred
• water for grinding

How to Make Sada Dosa

• Wash both the rice and dal together.
• Add plenty of water and methi seeds.
• Allow to soak for 7-8 hours or overnight.
• Rewash the rice by draining the water 2-3 times.
• Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarbonate and salt, and mix well.
• Keep aside in a warm place for 8-10 hours.
• Beat curd well.
• Add to the batter, add more water if required.
• The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
• Heat an iron griddle or non-stick tawa well.
• Pour a spoonful of batter in the centre, spread with the back of the spoon to make a thin circle.
• Pour a tsp of ghee or oil over it.
• Remove with spatula when crisp.
• Serve hot with chutney and/or sambar.