Preparation
a:1:{i:0;a:2:{s:12:"instructions";a:11:{i:0;a:2:{s:4:"text";s:156:"Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather.";s:5:"image";i:0;}i:1;a:2:{s:4:"text";s:112:"Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters.";s:5:"image";i:0;}i:2;a:2:{s:4:"text";s:146:"Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy.";s:5:"image";i:0;}i:3;a:2:{s:4:"text";s:218:"If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.";s:5:"image";i:0;}i:4;a:2:{s:4:"text";s:64:"This will have to be very swift and will need a bit of practice.";s:5:"image";i:0;}i:5;a:2:{s:4:"text";s:117:"After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.";s:5:"image";i:0;}i:6;a:2:{s:4:"text";s:155:"When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over.";s:5:"image";i:0;}i:7;a:2:{s:4:"text";s:43:"Serve accompanied with sambhar and chutney.";s:5:"image";i:0;}i:8;a:2:{s:4:"text";s:173:"Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.";s:5:"image";i:0;}i:9;a:2:{s:4:"text";s:71:"Add the salt and the turmeric and mix well, before adding the potatoes.";s:5:"image";i:0;}i:10;a:2:{s:4:"text";s:96:"Turn the potatoes around till well mixed, and add the water, and let it simmer, for 2-3 minutes.";s:5:"image";i:0;}}s:4:"name";s:0:"";}}
