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 - 4-5 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.
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.