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- Rice 60 gms
- Urad dal 30 gms
- Ground soya chunks or soya flour 30 gms
Soak urad dal and rice separately. Blend the urad dal to a very fine paste by adding cold water and add soaked rice and grind it a to a coarse paste.
Add ground soya chunks or soya flour, salt to the dosa batter and mix well with hand.
Let it ferment overnight or atleast for 7 hours.
You can make the batter according to your macros and stock the batter for upto a week in the refrigerator.
Keep it outside for the batter to get to room temperature before making the dosas.
I haven’t added the macros for the oil. Use it according to your macros