| 1. | Grind urad dal into a paste gradually adding 1¼ cups/300 ml water. |
| 2. | Put rawa/sooji in a large bowl. Gradually add remaining water (1¾ cups + 2 tbsp/450 ml), stirring constantly to make a smooth batter. Add dal paste and salt. Mix. Cover and keep aside (not in a refrigerator) at least 12 hours to ferment. |
| 3. | Heat tava on medium heat no more than 4 minutes. |
| 4. | Stir batter and pour 1/3 cup/80 ml in centre of tava. Quickly place the flat base of a metal ladle or katori very lightly on batter. Using a continuous circular motion in one direction, gently spread batter evenly outwards from centre to make a round about 10 inch/25 cm in diameter. Cook the first dosa about 3 minutes. During this time, add ¼ tsp/1.3 ml butter around edges of dosa and dribble ¼ tsp/ 1.3 ml butter all over dosa. (After about 2 minutes, when top is dry, spread unabsorbed butter by moving edge of spatula lightly all over dosa.) Turn over. Cook 1 minute, pressing gently with spatula all over dosa to flatten. Remove. Keep heat at medium. Cook remaining dosa in the same way as the first dosa except reduce cooking time before turning over dosa from about 3 minutes to about 2 minutes. Serve hot, accompanied with Coconut Chutney. |
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