Crispy Dosa

October 16, 2020

Crispy Dosa

Dosa

Ingredients:

Rice : 3 cup

Urad dal : 1 cup

Chana dal : 1/4 cup

Fenugreek seeds : 2 - 3 tsp

Jaggery : 1 tblsp (optional)

Salt : to taste

Oil : as required

Procedure:

Wash the rice, dals and fenugreek thoroughly and soak them in water for 7 - 8 hours. (put only 2 tsp fenugreek seeds if you like less crispy).

Grind them using the water in which they were soaked to make a slightly grainy (fine rava) texture. Then mix the batter with your hand. Add some jaggery or sugar to enhence the flavour (optional).

Ferment it overnight (6 - 8 hours- you may require more or less fermentation time depending on the room temperature and climate).

Next day add salt and some water to make a spreadable batter.

Heat a pan, turn the flame to low; lightly grease the pan for the first dosa and wipe it out. Pour the batter on the pan and spread it with the base of the laddle in a swirling- circular motion.

Then drizzle some oil on top and cook on medium heat till the lower sides is light brown and it starts leaving the pan. (Sprinkle some water on the pan between each dosa before spreading the batter to make the pan slightly cool.)