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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.
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