Raw rice: 1 cup
Urad dal - 2 tblsp
Chana dal -2 tblsp
Toor dal - 2 tblsp
Hing - a pinch
Black peppercorn - 1 tsp
Jeera (cumin seeds) - 1/2 tsp
Salt as required.
Curry leaves - few.
Break the above ingredients into nice rava.
Add 3 tblsp sour buttermilk.
Add grated coconut, salt, hing, curry leaves, chopped ginger and green chillies to the broken rava.
Prepare a thick batter by adding enough water along with the sour buttermilk.
Take a dosa pan and pour oil and heat.
Pour the batter on the oil.
Make a hole in the centre and pour oil.
Cover the dosa pan with a lid.
Keep on a slow fire.
After 5 minutes when the lower side is cooked to a reddish brown colour flip it on the other side.
Pour 2 tsp oil around.
Close the lid and cook for 5 minutes.
Now remove and serve hot.
You can also add chopped onion pieces to the batter.
The thavala dosai is hot and ready to be eaten with any chutney, sambar or pickle of your choice.