firstly in a large mixing bowl soak moong dal and chana dal for atleast 4 - 8 hours. further, drain off the water and blend to smooth batter. add water if required. transfer to a large bowl. add rice flour to get the extra crispiness. also add salt to taste.
Makesmall, thick dosa. Drizzle oil over the dosa and cook one side. Flip it and cook the other side. Sprinkle few drops of water over the dosa to make it soft. Remove and keep it in a plate. Make the second dosa in the same way and stack it. Cover with a plate. Pack in a lunch box or for travel after dosa becomes warm.
Drainthe water from dal and add to a high-power blender. Start by adding 1¼ cups of ice-cold water and grind to a smooth paste using the smoothie button. If needed, add another ¼ cup water till you get a smooth pancake batter-like consistency. Transfer the batter to the same Instant Pot steel insert. 3.
Ifyou're looking to make a simple Dosa, you can follow this recipe by Veg Recipes of India: Add cups rice flour with 3/4 cup husked black gram flour into a mixing bowl. Pour about 2.5 cups water and mix well. It must be smooth and evenly mixed into a thick battery that still flows. Pour batter into another bowl, cover, and ferment
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1 We will need fermented dosa batter. I used 1 cup batter. My dosa batter was made in the ratio of 1:3 (dal:rice). For more details you can check this post on Dosa batter. 2. Add 4 tbsp of ragi flour and little salt. You can also mix ragi flour and salt together with some water and then stir in with the dosa batter.
