150g – puffed rice, washed in plenty of water to remove sand particles and soaked for 1/2 hr
400g – raw rice, washed and soaked for 4 hours
50g – urad dal (combine with rice)
Methi seeds, a pinch
Oil to prepare dosa
1/4 tsp – baking soda
Squeeze water from puffed rice, grind it along with soaked rice and dal to a fine paste.
Add salt and leave it to ferment for overnight.
Next day add baking soda and a little water to prepare a thick batter.
Pour a ladleful of batter on a non-stick pan, spread it to make a thick dosa.
Drizzle some oil on and around the edges, cover and cook on a very low heat for 2 to 3 minutes.
Remove the lid and transfer the dosa on to a plate.
Soya wadi – 25 pieces
Onion – 1 big
Green chillies – 3
Coriander – 1\2 cup
Wheatflour – 1 cup
Salt to taste
In a bowl knead the wheat flour into stiff dough.
Grind onions, green chillies, dhaniya and soya wadi in a dry grinder.
The water in the onion and dhaniya will crush the wadi and soften it.
Take a lemon-sized ball of dough and roll it out into a small roti.
Add the stuffing and close the edges by bringing them together in the middle.
Press gently and using dry flour roll out into parathas.
Add ghee or oil as per your taste and cook on both the sides till golden brown.