Soak in water for at least 6 hours.
1 cup Black gram dhal (urad dhal)
2 cups idli rice, sona masuri rice recommended but any other rice works as well.
1/4 cup chana dhal, 1/2 tsp methi seeds
Soak in the afternoon, grind in the evening and ferment overnight for making dosas for next morning's breakfast.
Wash and grind all of the above to a smooth paste with water used for soaking. The batter should pouring consistency to roll on the griddle (slightly thinner than a pancake batter, thicker than a crepe batter)
Ferment overnight in a warm place. There are two options for fermenting in cold countries - 1) Turn oven on to 150 degrees, then turn it off and after a few min put the batter in there (make sure the vessel is big, as when fermented the batter doubles in volume). 2) If you own a Instapot with yoghurt setting, that works wonders....just put the batter in the pot and press yoghurt.
Next morning, add salt to taste and 1 tsp. cumin seeds to the batter and mix well.
1 cup Black gram dhal (urad dhal)
2 cups idli rice, sona masuri rice recommended but any other rice works as well.
1/4 cup chana dhal, 1/2 tsp methi seeds
Soak in the afternoon, grind in the evening and ferment overnight for making dosas for next morning's breakfast.
Wash and grind all of the above to a smooth paste with water used for soaking. The batter should pouring consistency to roll on the griddle (slightly thinner than a pancake batter, thicker than a crepe batter)
Ferment overnight in a warm place. There are two options for fermenting in cold countries - 1) Turn oven on to 150 degrees, then turn it off and after a few min put the batter in there (make sure the vessel is big, as when fermented the batter doubles in volume). 2) If you own a Instapot with yoghurt setting, that works wonders....just put the batter in the pot and press yoghurt.
Next morning, add salt to taste and 1 tsp. cumin seeds to the batter and mix well.
| Baji filling: 2 medium size onion chopped length wise 2 big potatoes boiled peeled and cut in to small cubes 1 tsp. urad dhal 1 tsp cashew pieces 1 tsp. mustard seeds Few curry leaves + 3 slit green chilies 1 big pinch turmeric powder Few strands of coriander leaves chopped finely Heat 2 tbsp. oil in a kadai splutter mustard and urad dhal Add the slit green chilies and slit onions Stir for a while till onion becomes translucent Add little haldi powder (turmeric powder) Add boiled potato cubes Add salt to taste Add chopped coriander leaves stir well keeping it on a medium flame When done switch off the gas Chutney: 1 cup coconut gratings 3 to 4 green chilies 1 tbsp. coriander seeds Handful of coriander/cilantro leaves 1 flake tamarind or 1/4 tsp. tamarind paste Grind together to smooth paste Add to the potato baji and mix. |
| Heat a flat tava (griddle) Pour 1 dessert spoon full dosa batter over it spread it evenly starting from the center outwards in to thin dosa . Apply oil or ghee evenly over the dosa spread When it turns reddish brown, add 1 tbsp. baji on the first side of the dosa and fold it . Relish hot and crispy The chutney can be served separately instead of adding to the baji. |
