Few days back,amma told me of this jhatpat dosa batter.This is no instant dosa,it does need soaking lentils and fermenting.In her words,jhatpat means,soaking the rice and urad dal together and grinding it together in a mixie.I found it fascinating because of the way ingredients are measured.Except for the rice,everything else is measured in mushti/fistful measures.
The dosa is spongy and soft and pairs perfectly well with coconut chutney or some spicy side dish.
Mushti Polo/Fistful measure Dosa
Raw rice - 1 1/2 cups
Urad dal - 1 1/2 fistful
Methi/fenugreek seeds - 1 tsp
Grated coconut - 1 1/2 fistful
White beaten rice/poha/aval - 1 1/2 fistful
Salt to taste
Ghee/oil for dosa
In a bowl wash and soak together raw rice,urad dal and methi for 3-4 hours.
Mix in grated coconut and poha and grind to a smooth batter.Add enough salt to taste and water,if required,and close with a lid and let it ferment for 8-10 hours.
Heat a dosa tawa and pour a ladleful of batter.Spread it lightly into a round.Don't spread too much,it should be slightly on the thicker side.
Add ghee/oil on top and cover and cook for a minute.Do not flip over.
Serve hot with coconut chutney.