Ingredients

• Medium sized Rice (Idli Rice) – 200g
• Urad dal – 50g
• Fenugreek Seeds – 1 tbsp
• Palm Jaggery – 3
• Cardomom powder – 1 tsp
• Coconut – 1
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation time: 30-40 minutes

1. Wash the rice, urad dal, fenugreek seeds cleanly and soak them separately for 5 hours
2. After that remove soaked water and move all into a grinder vessel, add enough water to make a batter and grind them well
3. Finally add required salt and blend it well then leave the batter for 8-9 hours for fermentation process
4. Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
5. Grate coconut and keep aside
6. Powder palm jaggery, add some water, heat the pan and allow them to melt
7. Filter the jaggery, then add grated coconut followed by cardomom powder
8. Add it into the batter and blend well
9. Take a dosa pan and pour some oil and make it spread across pan
10. Pour 2 ladle of prepared batter over the heated pan
11. Spirally move the ladle to stretch the batter to a round shape as thinner as possible
12. Then add little oil over the edge of the dosai to avoid tearing
13. Cook for 2 minutes and once it become golden, flip it back using a flat ladle
14. And cook for a minutes and finally transfer into a plate
15. Now the sweet Karuppati dosai is ready to serve.