Masala Dose

After trying several measurements, I concluded with this measurement for Masala Dose.  The difference between this dose and regular dose is the colour and crispiness with a little softness.

Preparation Time: time for soaking and grinding
Cook Time: approximately 1 min per dose or pancake

Measurements & Ingredients:

• 3 cups sona masoori rice(uncooked)
• 1 cup black gram(urad dal)
• 1/2 cup bengal gram(channa dal or kadale bele)
• 1/4 cup beaten rice(poha or avalakki)
• 1 tspn fenugreek seeds(menthya)
• Ghee for roasting
• Salt to taste

Method:

Wash and soak all the ingredients together in water for 6- 8hrs or for atleast 4 hrs.  Grind all the ingredients together into a smooth batter and let it ferment for 6-8 hrs.

 

Once the batter is fermented, add salt as per taste and mix well.  If the batter is thick, add a little water and make it a little thin.  Now the batter will be ready.

Heat a griddle.  As the griddle starts getting warm, pour in a laddle full of batter in the middle of the griddle and spread it around as shown in the pic.  Keep the heat on medium.  Add a few drops of ghee around the outer and inner circles.  Let it get roasted. 
As you see the colour changing from white to brown, slowly flip the dose and let it for a min. 

The dose is ready to be served.  It tastes better with a dot of butter at the end!

Serve it with onion-potato fry and coconut chutney.

Ghee(clarified butter):
Do not replace ghee with oil.  You will not get the taste of masala dose if you replace it.