Anda Dosa

1. 1
   prep · ~360 min

   Soak the rice and dal.

   1.Wash the rice well until the water runs mostly clear.

   2.Wash the urad dal and fenugreek seeds together.

   3.Soak the rice in one bowl and the urad dal with fenugreek seeds in another bowl for 6 hours.
2. 2
   mix · ~20 min

   Grind the batter.

   1.Drain the soaked rice and dal.

   2.Grind the urad dal and fenugreek seeds with a little water to a light, smooth batter.

   3.Grind the rice with enough water to a slightly grainy batter.

   4.Mix both batters in a large bowl until well combined.

   TIPKeep the batter thick but pourable so the dosa spreads easily and still crisps up.
3. 3
   rest · ~480 min

   Ferment the batter.

   Add salt and mix well. Cover the bowl and let the batter ferment in a warm place for 8 hours, until slightly risen and airy.

4. 4
   prep · ~5 min

   Make the egg topping.

   1.Crack the eggs into a bowl and beat until smooth.

   2.Add the chopped onion, green chili, coriander leaves, and black pepper.

   3.Mix well so the toppings are evenly spread through the eggs.
5. 5
   fry · ~5 min

   Cook the first dosa.

   1.Heat a dosa tawa or flat pan over medium heat.

   2.Pour a ladle of batter onto the center and spread it in a thin circle.

   3.Drizzle 1 tsp oil around the edges and cook until the surface starts to dry and the bottom turns crisp.

   4.Pour one quarter of the egg mixture over the dosa and spread it lightly.

   5.Cook until the egg sets, then fold the dosa in half.

   TIPKeep the heat at medium so the dosa crisps before the egg overcooks.
6. 6
   fry · ~15 min

   Cook the remaining dosas.

   Repeat with the remaining batter, egg mixture, and oil to make 4 dosas. Cook each one until crisp underneath and fully set on top.

7. 7
   serve

   Serve the anda dosa hot.

Cuisines we love