To get the perfect texture, use home-made, skimmed milk dahi that is slightly sour and has been set overnight. The dahi helps the rice ferment and infuses that distinct flavour typical of the dish.
Raw rice (2 cups)
Chana dal (split chickpeas) (4 tbsp)
Curd (1 cup)
- Wash and drain the rice, and then soak it in curd overnight.
- Thoroughly wash the chana dal and then soak it in water for an hour before cooking.
- In a mixer-grinder, toss in the soaked rice and make a smooth paste.
- Transfer this batter to a vessel and add the chana dal. Season with salt.
- Heat a non-stick flat tawa or a dosa tawa. Sprinkle some oil on it and gently wipe it off with a moist cloth.
- Next, pour a serving spoon-full of the batter at the centre of the tava and using the spoon or the bottom of a katori, spread it in a circular sweep like you would a dosa.
- Sprinkle some oil on the top and around the edges and cook till the edges begin to come off the tawa.
- Carefully lift the Perugu Dosalu and flip it over to let the other side cook. The dosa should be golden brown at the top.
- Once done, transfer to a plate and serve hot with coconut chutney.