Ingredients and Method to make Thakkali Aval dosai
1 cup beaten rice (aval / jada poha)
1 cup white rice
1 cup brown rice
1/4 cup fine barley
1/2 tsp fenugreek seeds (methi seeds)
2 medium tomatoes ( I used roma tomatoes)
3 green chillies (small Thai or Indian variety ) (or according to taste)
2 dry red chillies (or according to taste)
salt according to taste
a few drops of sesame oil to shallow fry the crepes
Mix together, white rice , brown rice, barley and fenugreek seeds in a large container. Wash all these grains and drain water. Fill container with plenty of water and allow grains to soak for at least 3 hours.
Grind together tomatoes, green chillies and red chillies to a smooth paste and keep aside.
Place beaten rice in a bowl, wash it in water, drain water and keep aside for at least 15 mins.
Grind the rice+ barley+ fenugreek seeds mixture in a blender/ mixer in batches until soft and smooth.Add a little of the beaten rice to this and grind again. Keep this ground mixture aside and continue to process until all grains and beaten rice are ground. The batter should be thickish a little like cake batter.
Add ground tomatoes+ chillies mixture to the batter, salt to taste and mix well.
Adjust water as required to achieve pouring consistency to the batter.
Heat a tawa/ griddle/ flat pan on medium to medium high heat. Pour a little batter in the center and quickly spread it out into a thin circle.
Pour a few drops of sesame oil on the top of the crepe. Turn crepe when the lower side is a little brownish.
Flip over and cook the other side.
Yield will depend on size of crepes.
Notes
If you like a softer dosai make it thicker and more like a pancake.
If you like a crisper dosai spread the batter more to make a thinner and crisper dosai.
