Ingredients

• Medium sized Rice (Idli Rice) – 200g
• Urad dal – 50g
• Fenugreek Seeds – 1 tbsp
• big Tapioca/Maravalli kelangu – 2
• Cumin Seeds – 1 tsp
• Small Onions – 2
• Ginger – 1/2
• Curry leaves – Few
• Coriander leaves – Few
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation time: 30-40 minutes

1. Wash the rice, urad dal, fenugreek seeds cleanly and soak them separately for 5 hours
2. Boil maravalli kelangu, peel the skin, cut it and mash them well
3. After that remove water from soaked rice and move all into a grinder vessel, add enough water to make a batter and grind them well
4. Then add mashed maravalli kelangu and add required salt, blend it well then leave the batter for 8-9 hours for fermentation process
5. Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
6. Chop the onion, chop coriander leaves, grate ginger separatly and keep aside
7. Grind cumin seeds, ginger finely and keep aside
8. Add the onion, coriander leaves, cumin garlic powder into the batter and blend it well
9. Take a dosa pan and pour some oil and make it spread across pan
10. Pour 2 ladle of prepared batter over the heated pan
11. Spirally move the ladle to stretch the batter to a round shape
12. Then add little oil over the edge of the dosai to avoid tearing
13. Cook for 2 minutes and once it become golden, flip it back using a flat ladle
14. And cook for a minutes and finally transfer into a plate
15. Now the tasty Maravalli Kelangu dosai is ready to serve.