Wash and soak rice and methi seeds together for atleast 4-5 hrs this.
Now grind Rice along with phova, haldi, coconut, jaggery, curd and water to a fine paste.
Now take it out in the container, salt to taste and mix well.
Cover and leave it to ferment overnight .
Next day mix well and soda and leave it aside for 1 hr before taking dosa.
Heat the dosa pan when very hot and ready simmer the flame and pour a ladle full of batter and don't spread much just one spread is enough, let the dosa be thick,
cook just on one side on low flame,drizzle ghee or oil on sides you will see this dosa getting lots of pores as seen in picture..
Take it out on a plate and serve with dollop of butter and honey..
NOTE
*THIS DOSA ALSO CAN BE PREPARED USING LEFTOVER PHOVA PRASADAM, while using phova pankajaya, you need to grind rice methi and prasadam-2 cups with curds and water...then rest all same as mentioned above....
*this dosa tastes heavenly with butter
*To make cheppidosa surnali or unsweetened version of this dosa by omitting jaggery and turmeric
*you can also serve this with any curries or pickle but best combination is with butter and honey..
Just now
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