Aval - 3/4 cups
Parboiled rice - 2cups
Urad dhal - 1/2 cup
Salt - as needed
1. Soak rice and urad dhal together for 2-3hours. Soak aval seperately for 1hr. Wash rice, dhal and aval thoroughly before soaking.
2. Grind the rice first and after 15min or so add aval and salt and grind into a nice batter. Allow it to ferment for 12hours.
3. Heat the dosai pan and add a laddle full of batter and make round shapped dosai. Can add very little oil and cook on both sides. It wont be very crispy.
4. Remove from fire and apply tomato-ginger chutney on it and roll it. Serve hot or pack in tiffin boxes. You can even cut the rolls for children to eat it easily.