Aval dosai is one of
the signature recipe of my mother. Some fellow bloggers adding curd &baking soda in batter. It is
not necessary. Aval dosai can be made 2 ways, instant version as well as
letting it ferment. Adding aval to the dosa batter gives softness to dosas that literally melts in your mouth. When you
are kind of bored with usual dosai you can try this dosai for a change, This
batter will yield neither quick nor crispy dosas. But I can assure you that the
taste are absolutely yummy The best accompaniment to aval dosa is spicy tomatochutney for breakfast or a night dinner.This dosai is my family's favorite.
Ingredients
Raw Rice -4 Cups
Urad daal-1/2 cup
TurDal-1/2 up
Poha/ Aval (thick)-1 1/2 cup
Methi/fenugreek seeds-1 tbsp
Salt to Taste
Oil for Making Dosa
Method:
1. Soak the rice, urad daal, Turdaal and methi in enough
water for about 7-8 hours.
2. Soak the poha/aval separately in water for about 1 hour
before grinding
3. After 1 hour drain
the water from the poha. Grind all the above soaked ingredients (including the
aval/poha) together. Do not use too much water;adding just enough water to make
a smooth and thick batter.
4. Transfer the
batter to a container, . Add salt to taste, mix well and Allow this to ferment
for at least 10-12 hours.
5.Once fermented, give the batter a stir as use it to make
dosas. Heat a Dosa Tava on medium high heat. Make sure it is lightly greased.
6.Pour a ladle of dosa batter in the center. Spread the batter in a circular motion from
the center towards outside. Do not spread a lot. It should have the same
thickness throughout.
7. Put a spoonful of oil around the edges of the dosa and
little on the top and cook until the bottom part has browned you can start
lifting the dosa off the pan and remove it carefully and serve. Proceed the
same way to make the remaining dosas with the batter.
