how to make crispy dosa recipe /dosa south indian

A proper south Indian living means it is ever indispensable to have idli dosa batter at home for always!more than that the fermentation process is given more importance in our Indian diet.Lentils,rice,cereals are common inevitable raw materials for any South Indian home.Indian foods always had been giving more importance to fermented foods right from ancient times and these make the food digestible and by this way nutrients are enriched naturally.Dosas have become world-famous and most liked food around the world with more Indian stalls and restaurants selling this wonder food.If the pan is heated up too much and if you are poring the batter by this time then the batter will clump up!so use a flat-bottomed ladle and the pan should be under medium high heat when you are making dosa with even circular motions.This will give a great awesome crispy dosas.

how to make crispy dosa recipe /dosa south indian

INGREDIENTS:

Raw rice/idli rice – 2 cups
Methi seeds/fenugreek – 2-3 tbsp
Salt to taste
Urad dhal/ulunthamparuppu – 1/2 cup
Bengal gram dhal/kadalaiparuppu – 4-5tbsp
cooked rice – 2 tbsp

METHOD:

SOAK ALL THE ITEMS EXCEPT COOKED RICE

AFTER SOAKING GRIND WITH COOKED RICE, SALT AND MIX

AFTER FERMENTATION MIX WATER AND MAKE DOSA BATTER

RUB OIL AND POUR IN A MEDIUM HIGHHEATED PAN

ADD OIL

LEAVE TILL CRISP

FOLD AND CRISPY DOSA IS READY

1.Soak rice,methiseeds,bengalgram dhal,urad dhal altogether for 4 hours.
2.Then while grinding add cooked rice and grind.
3.Mix needed salt and ferment for 8-9 hours.
4.Then add needed water to the fermented batter.
5.The consistency of the batter should not be thin like aapam batter,it should be thicker than that .
6.You should be able to spread easily.
7.Heat dosa pan,when heated bring down the heat by sprinkling water and bring down the flame to medium high heat then rub clean with oil smearing cloth.
8.Then pour batter and give even circular motion and make dosa.
9.Now add oil all over.
10.When crisp turn over and fold.
11.your crispy dosa is ready to be served with chutney and sambar.

how to make crispy dosa recipe/dosa south indian

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Prep Time 12 hours hrs

Cook Time 5 minutes mins

Ingredients

  

• Raw rice/idli rice - 2 cups
• Methi seeds/fenugreek - 2-3 tbsp
• Salt to taste
• Urad dhal/ulunthamparuppu - 1/2 cup
• Bengal gram dhal/kadalaiparuppu - 4-5 tbsp
• cooked rice - 2 tbsp

Instructions

 

• Soak rice,methiseeds,bengalgram dhal,urad dhal altogether for 4 hours.
• Then while grinding add cooked rice and grind.
• Mix needed salt and ferment for 8-9 hours.
• Then add needed water to the fermented batter.
• The consistency of the batter should not be thin like aapam batter,it should be thicker than that.
• You should be able to spread easily.
• Heat dosa pan,when heated bring down the heat by sprinkling water and bring down the flame to medium high heat then rub clean with oil smearing cloth.
• Then pour batter and give even circular motion and make dosa.
• Now add oil all over.
• When crisp turn over and fold.
• your crispy dosa is ready to be served with chutney and sambar.
  
• 

Notes

Before starting to pour dosa rub with a half sliced onion all over the pan so that it becomes a nice coating that your dosa will come clean without sticking.
The consistency of the batter should not be thin like aapam batter,it should be thicker than that.
You should be able to spread easily.
In hotels they add some sugar for taste and color but no need to add it comes out crisp without it for sure.
Before pouring the batter rub the pan with oil smearing cloth and then spread the batter.
If the pan is heated up too much and if you are poring the batter by this time then the batter will clump up!so use a flat bottomed ladle and the pan should be under medium high heat when you are making dosa.