Crispy dosa recipe
Learn how to make South Indian dosai batter
Servings: 12 dosais
Ingredients
- 1 cup Raw Rice
- 1 cup Idli rice
- ½ cup Urad dal
- 2 tbsp Channa dal
- 1 tsp Methi seeds |vendayam
- Salt as needed
Instructions
- Soak the raw rice, idli rice, urad dal, channa dal, and methi seeds together for 4 hours.
- o Grind this into a smooth batter, adding sufficient water.
- Add salt and mix well. Set it aside for 10 to 12 hours to ferment.
- Heat an iron pan or a non-stick pan. When it is hot, pour 1 and a half ladles of batter in the center of the pan and immediately make a thin circle. Pour a few drops of oil around this.
- Let this cook over medium heat until golden brown. If you want, you can flip the other side when the one side is half-cooked.
- Otherwise, you can wait for the top portion to cook completely and fold the dosai and take it out of the pan.
- Fold the dosai and serve it hot immediately.
- Serve dosa with Tiffin Sambar
Notes
Tips to make a perfect crispy dosa.
1. The batter should be fermented properly. If you live in a cold country, keep the batter in a warm place or in an oven. 2. Over-fermented batter will make the dosai sour. 3. The batter, while making, should not be as thick as idli batter. If it is thick, you add water to make it a little thinner. Do not make it too thin, as it will cause the dosa to stick to the pan. 4. While making dosas, the pan tends to heat up, which can make the dosa slightly cooked before the batter is poured. This will not make the dosa spread too. To avoid this, just sprinkle some water on the pan if it is overheated, wipe the pan with a clean tissue or cloth, and start pouring the batter. 5. If using an iron pan, grease it with oil evenly and start making dosa. A friend of my mom used to scrub the iron pan with raw onion and make the dosa. 6. Always keep a separate pan for dosai and roti. Never make dosai in the pan that we use for chapathi. 7. Keep the dosa batter outside the refrigerator for 10 minutes before making dosai. 8. If making dosai batter for 3-4 days, store it in separate containers. Take out the portion that you want to use. This will not sour the entire batter. 9. You can add ghee or butter to the dosa instead of oil while making it. 10. If you keep it covered with a lid while making the dosa, it will flip so easily. 11. Adding sesame oil when making dosa makes it a little healthier. 12. This dosa batter will not be suitable for making idlis, but you can make fluffy kuzhipaniyarams
1. The batter should be fermented properly. If you live in a cold country, keep the batter in a warm place or in an oven. 2. Over-fermented batter will make the dosai sour. 3. The batter, while making, should not be as thick as idli batter. If it is thick, you add water to make it a little thinner. Do not make it too thin, as it will cause the dosa to stick to the pan. 4. While making dosas, the pan tends to heat up, which can make the dosa slightly cooked before the batter is poured. This will not make the dosa spread too. To avoid this, just sprinkle some water on the pan if it is overheated, wipe the pan with a clean tissue or cloth, and start pouring the batter. 5. If using an iron pan, grease it with oil evenly and start making dosa. A friend of my mom used to scrub the iron pan with raw onion and make the dosa. 6. Always keep a separate pan for dosai and roti. Never make dosai in the pan that we use for chapathi. 7. Keep the dosa batter outside the refrigerator for 10 minutes before making dosai. 8. If making dosai batter for 3-4 days, store it in separate containers. Take out the portion that you want to use. This will not sour the entire batter. 9. You can add ghee or butter to the dosa instead of oil while making it. 10. If you keep it covered with a lid while making the dosa, it will flip so easily. 11. Adding sesame oil when making dosa makes it a little healthier. 12. This dosa batter will not be suitable for making idlis, but you can make fluffy kuzhipaniyarams