Ingredients

Togari bele ( toor dhal// pigeon pea)—-1 cup

Rice (akki// chaval)—1 cup

curd (mosaru//dahi)—2 cups

Fresh Coconut grated ( kayi turi//nariyal)—1/4 cup

Green chillies (hasiru menasina kayi//hari mirch)—2 to 3

Jeera( jeerige//cumin seeds)—2 teaspoon

Black pepper corns ( kaalu menasu)—2 teaspoon

Chopped coriander leaves ( kothambari soppu//hara dhania)—1/4 cup

Salt— to taste

Method

Wash togari bele and rice together 2 to 3 times.

Drain water completely.

Transfer to a mixer grinder jar,add green chillies and grind to coarse batter adding curd.

Transfer the batter into a mixing bowl.

Crush black pepper corns and jeera to a coarse powder.

Now add the crushed powder,coconut,salt,chopped coriander leaves and mix it well together and cover it and keep it aside for 1/2 hour or more.

You can add little water to adjust the consistency of batter.

The batter will be little thick .

No fermentation is required.

Heat the dosa tava or griddle on medium heat.

Once the tava is hot enough,pour a laddle full of batter in the centre and spread in circular motion.

Drizzle some oil or ghee all over and on edges of the dosa.

Cover it with a lid and cook on medium heat until golden brown and flip it and cook on other side.

Remove and serve with chutney.

It’s a traditional recipe called tappale dosa .