Silk Dosa / Pattu Dosa
Please use same measuring cup to measure rice and urad dal. Here I used is Indian standard measuring cup of 200 ml / 8 oz capacity.
1 cup boiled rice (idli rice / ukkada chawal)
2 cups raw rice (pachari / soorai orovu)
1 cup urad dal
2 tablespoon chana dal (Bengal gram dal)
3 tablespoon white poha (vella aval / phovu)
Wash and clean rice. Soak together boiled rice and raw rice in 4 cups of water for 6 hours (or overnight).
Wash and clean urad dal and chana dal. Soak together urad dal and chana dal in 2 cups of water for 6 hours (or overnight). Soak phoha for half an hour before grinding batter.
Drain out water from soaked rice and make a smooth batter of rice in a mixer bowl (grind together both the rice in 2 batches). Sprinkle little water (1/4 cup water) when making rice batter. Transfer this batter in a big vessel / bowl.
Drain out water from urad dal and make a smooth batter of urad dal, phoha and chana dal in a mixer bowl. Sprinkle water (1/4 cup) when making batter.
Combine urad dal batter and rice batter together. Add ½ teaspoon salt to taste. Mix well with a thick ladle. Batter should be of pouring consistency (like normal dosa batter). Cover with a lid and keep aside to ferment for 6 hours or overnight.
Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.
Grease it with little oil / ghee (optional).
Make the dosa by placing a ladleful ( approximately 100 - 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.
Sprinkle a few drops of ghee / oil (optional). Cover with a lid and cook on a medium heat for 2 - 3 minutes.
Turn other side and cook till golden color.
When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney/ potato humman / sambar.