Crispy Dosa

Ingredients:

Idli Rice 1 Cup
Urad Dal 1/3 Cup
Poha 1/2 Cup
Fenugreek Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Soak idli rice in fresh water for around 6 hours or overnight.
Soak urad dal, poha and fenugreek seeds together for around 3 hours.
Refresh the rice with fresh water and grind it into fine paste adding minimum amount of water.
Then add the remaining soaked ingredients, salt and grind again into fine smooth paste.
Take the ground dosa mixture into a bowl and keep it covered in a dark warm place to ferment for around 5 – 8 hours.
Adjust the fermented mixture into dosa batter consistency with sufficient water if required.

Heat a flat pan on medium high heat, apply half tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of dosa batter in middle of pan and spread it in circular motion with back of the ladle into thin dosa (around 7 inch diameter).
Cook covered for a minute if desired.
When edges of the dosa start to turn light brown, carefully turn the dosa on other side.
Cook on this side for a minute and turn and crisp the other side again before removing from heat.
Repeat the same with remaining dosa batter.
Serve crispy dosa with besan chutney or with any chutney of your choice.
Notes: Make sure to grind the rice into fine paste for the dosa to come out thin and crisp.

Suggestions: If the dosa doesn’t come out crisp, make sure to pan is hot all the time. Try to spread the batter on the pan as fast and as thin as possible. If the dosa doesn’t come out, make sure dosa batter is not too thin, mix in some rice flour to thicken the batter. If dosa comes thick, make sure batter is not too thick.
Variations: Rice flour can also be used in place of the idli rice. The taste and texture obviously differs in such a case. Sabunda is soaked and is also ground along with others. Cooked rice is also added at times