Uluva Dosa

Dosa has become a very popular item all over India. Now a days, everyone makes varieties of dosas. There are some restaurants in Kerala which are providing more than 50 varieties. My mom used to make uluva dosa at home and I love it. Its usually served with onion, tomato or coconut chutney. The ingredients of uluva dosa is the same as that of a normal dosa even though the measurements differ. Fenugreek seed is called uluva in malayalam, which means more of fenugreek seeds are to be added in this dosa. Basic info about the recipe Cuisine - South Indian Serves - 2-3 people. Ingredients 1. Idli rice - 1 cup 2. Urad dal - a little more than ¼ cup 3. Fenugreek seeds - 2 tsp 4. Salt - to taste 5. Water - as required. 6. Oil/ ghee Method: Soak together idli rice, urad dal and fenugreek seeds 5 hrs. Grind them to a fine paste adding required water. Let the batter rest for 7-8 hrs or overnite. After fermentation add salt to the batter and mix thoroughly. If required add additional water to bring it to a pourable consistency. Grease a non-stick pan with little oil. Drop a ladle of batter and spread it around. Uluva dosas look somewhat like uthapams. Pour a tsp of ghee/oil over it and let it roast. When dosa turns brown from the bottom, flip to the other side using a spatula. Remove from pan when cooked and serve hot.