5-6 roasted cashew nuts, small bunch of cut coriander leaves & curry leaves for ganishing
Soak urad dal & fenugreek for 1 hour and grind it. Mix rava & make into batter of pouring consistency. Add salt and Allow it for fermentation a night & make dosas next day morning. Add coriander, curry leaves, jeera, til, cashew nuts, roasted grated coconut.
Serve along with coconut chutney.
Note: If dosa has to be made the same day. Add yeast to it or 3 tbsp of fermented curd and leave it for atleast 2 hours.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin