Sabudana Khichdi is a popular Maharashtrian snack. It is made by stir frying soaked sabudana with cumin seeds, red chilies or green chilies and potato. It can be enjoyed as breakfast or as an evening tea time snack.
Crispy Dosa Batter in MixiCuisine: IndianDifficulty: Medium
3 cups rice, sona masuri / dosa rice
1 cup urad dal
½ tsp methi / fenugreek seeds
1 cup thin poha / avalakki / beaten rice
salt to taste
water for soaking
- Firstly, in a large bowl, soak 3 cups of rice and methi seeds for at least 5 hours.
- Furthermore, soak urad dal for 3 hours.
- Drain the water from urad dal and keep aside.
- Transfer the soaked urad dal into blender and blend to smooth and fluffy batter.
- Collect it into a large bowl and keep aside.
- Further, blend the soaked rice along with poha adding water if required.
- Transfer to the bowl of urad dal batter.
- Mix well making sure the batter has combined completely.
- Also clean the sides with your hand.
- Cover and ferment in a warm place for 8- 12 hours.
- The next day you can see the batter has raised well indicating its well fermented.
- Additionally, mix the batter slightly.
- Further scoop the required batter in a different bowl.
- And add salt to the batter and mix well.
- Furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
- Also smear a little oil over it.
- Then cover the dosa for a minute and cook till the bottom of dosa turns golden brown.
- Finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney and sambar.
- Firstly, fermentation process takes around 8 hours. Do not disturb during fermentation.
Furthermore, if you live in cold climate then preheat the oven and place the batter in it. This helps to keep warm and ferment the batter well. (just preheat and switch off the oven)
Additionally, add in salt to required batter only. The remaining batter you can store in an airtight container and refrigerate.
Finally, adjust the consistency of the batter while making dosa.