Taval Dosa

Break rice to the texture of semolina.

Soak it in sour curd.

Soak all 3 dhals for an hour.

Grind the dhal with coconut ,salt, cumin seeds, chillies coarsely.

Add enough water just to make it into a paste.

Add the paste to the broken rice soaked in sour curd.

Add asafoetida and curry leaves fried in a combination of little ghee and oil to the mixture and make it to take batter.

Take a heavy bottomed tava and pour the batter to the thick dosa. Pour oil on its edges and close it with a lid closing gives it a soft texture and enables proper cooking.

Keep the stove in a medium flame. Turn it to the other side and leave it for few minutes closed.

Curry leaves chutney forms a nice accompaniment for this dosa. To prepare that you should sauté 250g of curry leaves, dry roast 15g of black gram dhal. Grind it to nice paste with 2g of tamarind, required amount of salt.