NOTE: Ensure medium heat . Generally this is cooked on one side, and it is not necessary to flip it to the other side. However, you can turn them over if you prefer it. This is usually spongy, thick and small and served as a set of three or four alongwith vegetable saagu. The photo above displays tomato chutney and mint thokku as side dish.
Idli rice - 2 cups
Thick Poha (aval) - 1 cup
Curds - 1/4 cup
Urad dhal - 1/2 cup
Methi seeds - 1 tsp.
Salt - as per taste
Soak poha in curds for an hour.
Soak rice, methi seeds & urad dhal together for 3 hours.
Grind both separately to a smooth batter. The batter should be slightly thick and should not be too watery. Mix both, add salt and allow it to ferment for 8 hours, preferably overnight.
Heat a tawa (I have used a kadai), pour a ladle of the batter. DO NOT SPREAD THE BATTER. This dosa should be thick and small in size. Drizzle oil on the sides and cover with a lid and cook for few minutes. (The bottom side should be golden brown and the top side should be soft and white).
Serve hot with vegetable saagu, chutney or sambhar.