Crispy Plain Dosa
A golden-edged crisp dosa from fermented rice-urad batter — paper-thin or thick-and-soft, your call. Master this base and every dosa variation flows from it.
Per serving
Ingredients
- 2 cupsIdli rice
- 1/2 cupUrad dal
- 2 tbspChana dal
- 1/2 tspFenugreek seeds
- 1 tspSalt
- as neededWater
- 3 tbspOil or ghee (for cooking)
Method
- 1
Soak rice, urad dal, chana dal and fenugreek in separate bowls for 4-6 hours.
- 2
Grind all together with cold water to a smooth thin-pancake-batter consistency.
- 3
Add salt, mix well by hand for 1 minute, cover and ferment 8-12 hours in a warm spot until risen and bubbly.
- 4
Stir the batter gently. If thick, thin with 2-3 tbsp water — should pour like buttermilk.
- 5
Heat a cast-iron or non-stick tawa on medium-high until water dropped on it skitters.
- 6
Pour a ladle of batter in the centre, immediately spread outwards in widening circles to make a thin crepe.
- 7
Drizzle a few drops of oil or ghee around the edges. Cook 60-90 seconds until the bottom is crisp and golden.
- 8
Fold over and slide off. Serve immediately with sambar and chutney.