For the batter
◆ 1 cup urad dal (black gram)
◆ 3 cups raw red rice (or a mixture of red rice, white rice and navane, a nutritious grain available in super markets)
◆ 1/8 cup methi seeds (fenugreek)
◆ Wash and soak all the ingredients in water for around eight hours.
◆ Pour out the water and grind to make a batter.
◆ Add salt to taste.
◆ Allow the batter to ferment and rise. This takes a few hours. It can even be allowed to ferment overnight. The fermented batter can be refrigerated and used for three to four days.
Making the dosa
◆ Dosa Batter prepared as described above
◆ Finely chopped green chillies
◆ Roasted garlic powder / flakes
◆ Dry powdered oregano
◆ One cheese slice per dosa
◆ Sunflower Oil
◆ Heat a non-stick tava / griddle, pour the dosa batter with a ladle.
◆ Lower the flame and sprinkle the finely chopped chillies evenly on its surface to get the desired level of spiciness.
◆ Sprinkle the Roasted garlic powder and oregano.
◆ Very lightly press the chillies and spices so that they stick to the wet surface of the dosa.
◆ Increase the flame and put one or two spoons of oil on and around the dosa.
◆ Flip it over when one side is golden brown. Cut the cheese slice into ten or twelve pieces and spread them over the dosa. As the cheese begins to melt, remove the dosa from the griddle and serve hot.