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Lobia dosa
By : Uma Devi Ramachandra
Category : Nuts and seeds, South indian, Breakfast
Servings : 8
Time Taken : 15-30 mins
Rating :
  1. Soak lobia overnight; remove the husk the next morning (not necessarily completely).
  2. Soak urad dal & rice separately for 4 hours.
  3. Grind urad & lobia together into a fine paste adding some water
  4. Remove half the quantity of dal batter, add half the rice & grind into a fine batter
  5. Repeat with the remaining dal & rice, add salt & keep overnight for fermentation
  6. The next day, add a pinch of baking soda & proceed as usual to prepare dosa (preferably on non-stick dosa pan).
  7. Serve dosa with coconut chutney/red chilli chutney/potato curry.

Tip:To prepare crisp dosas, wipe the pan with the oil smeared cut end of an onion or cloth; pour a laddleful of batter and quickly spread the batter in a circular motion.

125g - white lobia
50g - urad dal, (dehusked)
400g - raw rice
1/8 tsp - methi seeds
A pinch of baking soda
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