Crispy Dosa Recipe (Basic dosa batter recipe)

By Swasthi's Recipes

Ingredients

Instructions

1. Rinse the urad dal, chana dal and methi seeds three times, draining after each rinse. Soak in 3 cups of water for 5 to 6 hours.
2. Rinse the rice three times and soak in 3 cups of water for 5 to 6 hours.
3. Rinse and soak the poha in 1/4 cup water for 30 minutes.
4. Drain the dal and put it in a blender jar. Add the soaked poha and 3/4 to 1 cup water (start with less). Grind to a smooth, bubbly batter and transfer to a large bowl.
5. Drain the rice, add it to the jar with 1/2 cup water and blend to a smooth or slightly coarse batter.
6. Mix the rice batter into the dal batter. In winter, add the sea salt at this stage.
7. Cover the bowl loosely and ferment in a warm place overnight, up to 12 hours, until the batter rises and turns light and bubbly. In colder weather, ferment in an oven at 100°F (40°C) for 3 hours, then leave overnight with the oven light on; or use the yogurt setting on an Instant Pot for 8 hours (12 to 14 hours in cold weather), with an external lid.
8. Test the fermentation: drop half a spoonful of batter into a bowl of water. Well-fermented batter floats; if it sinks, ferment longer.
9. Stir the batter, transfer the amount needed to a small bowl and add salt to taste. Refrigerate the rest for up to 2 weeks. Thin with a little water until spreadable.
10. Heat a dosa tawa over medium heat. When slightly hot, add a few drops of oil and wipe it with kitchen paper or a cut onion half.
11. Check the pan is ready: a few drops of water should sizzle. Reduce the heat to medium, stir the batter, and pour one ladle (1/4 cup) into the centre of the pan.
12. Immediately spread the batter in a circular motion outwards from the centre with the base of the ladle. Raise the heat to medium-high or high and drizzle oil, ghee or butter around the edges.
13. Cook until the base is golden and crisp. Loosen the edges with a thin wooden spatula, working from the edges to the centre.
14. Optional: flip and cook the other side for 1 minute, then flip again and cook the base for 30 seconds more to crisp it.
15. Fold the dosa and remove from the pan. Lower the heat to low before making the next one. Serve with coconut chutney, potato masala and tiffin sambar.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

RiceUrad dal