Kara Masala Dosa

Ingredients

1 cup urad dal/white lentils

3 cups rice flour

Water

Salt to taste

Oil or butter to cook dosa

Ingredients for the Spicy chilli garlic chutney:

Dry red chillies (deseed and devein them well) 6-7 large or around a small cup

Garlic (peeled) 5-6 cloves

Oil 1/2 cup

Vinegar 1 tsp (optional)

Salt to taste

Procedure

• Soak 1 cup urad dal/ split white lentil in 2 cups water for 5-6 hours.

• Soak 3 cups of rice flour in 3 1/4 cup water whisking well to avoid lumps and make a smooth paste.

• Cover and set it aside for 4-5 hours.

• Discard excess water from soaking urad dal and grind in a blender or a food processor.

• Add soaked rice flour paste to blend them well. It is okay if you cannot add the entire rice flour batter to your blender. Blend together whatever you can. Hand mix the rest of it in a bowl.

• Let the batter sit for 6-8 hours or more to ferment.

• Add salt and mix well. I do not add any other rising agent like Soda bicarb to make idlis and uttapams. A well-fermented batter will yield a delicious and well-set crisp dosa.

• Refrigerate or freeze extra batter and it is good for a busy week

• To make Chilli garlic chutney deseed and devein dry red chillies and keep them aside. Heat oil in a frying pan till it is lukewarm. oil should not be very hot or smoking. Soak the red chillies in the lukewarm oil for 3-4 hours. In a blender, coarsely grind all ingredients together.

• Store in an airtight container in the refrigerator and use as needed.