⅔ to ¾ teaspoon rock salt (edible and food grade) or sea saltor add as required
oil or ghee as required
Instructions
making curd dosa batter
Firstly take 1 cup sona masuri rice, 2 tablespoons urad dal (optional) and 8 to 10 methi seeds (optional) in a pan or bowl. You can use any regular variety of rice. Methi seeds are fenugreek seeds.
Rinse everything very well for a couple of times.
Take ½ cup thick poha in another bowl. Rinse the poha also.
Now add the poha in the bowl which has the rinsed rice, urad dal and methi seeds. Also add 1.5 cups water for soaking and soak for 4 to 5 hours. You can also soak everything in curd+water solution if you plan to soak and ferment for less time. Since I was keeping the batter overnight, I have soaked in fresh water.
Before grinding, take ½ cup fresh curd and 1 to 1.25 cups water in a bowl.
Mix very well with a spoon or a wired whisk to get a uniformly mixed solution.
Drain the rice, poha and urad dal very well and then add them in a grinder jar. Also add the curd solution.
Grind till smooth or till you get a fine grainy texture of rice in the batter.
Then add ½ teaspoon sugar and ⅔ to ¾ teaspoon rock salt or add as required. Mix very well. Cover and let the batter ferment overnight. You can also keep the batter to ferment for less time.
making curd dosa
Heat a griddle or a tawa. Keep the flame to a medium-low or medium. Spread some oil on the tawa.
Now take a ladle full of the batter and pour it on the hot tawa. Don't spread too much as then the dosa breaks. Make small dosas.
Cover with a lid and cook the dosa on medium-low or medium flame.
When the top side gets cooked and the base is golden, this means the curd dosa is done. You can spread some oil if you want on the top.
Remove with a spatula. Make all dosas this way.
Serve curd dosa hot or warm with coconut chutney, coriander coconut chutney and potato sagu.
Notes
Few tips for making curd dosa
Use only fresh curd. Do not use sour curd as then the dosa becomes too sour.
A generous pinch of baking soda can be added in the batter before fermenting.
You can ferment for less time if you want eg 3 to 4 hours. In this case do add a generous pinch of baking soda or about ⅛ teaspoon baking soda.
Instead of curd, you can also use buttermilk.
You can also soak everything in curd+water solution if you plan to soak and ferment for less time.
You can skip urad dal if you want.
You can use any variety of short grained regular rice.
Parboiled rice or idli rice can also be used instead of regular rice.
Since proper fermentation is related to the temperature, if living in a cold city, do keep the batter to ferment for more hours.