Crispy Dosa with Homemade Batter

By Ministry of Curry

Ingredients

Instructions

1. Rinse the urad dal and chana dal 2 to 3 times, drain, then soak in 2 cups of water for 6 to 8 hours or overnight.
2. Rinse the rice 2 to 3 times and drain. Add the fenugreek seeds and poha, then soak in 2½ cups of water for 6 to 8 hours or overnight.
3. Drain the lentils and blend with half of the cold water until smooth. Transfer to a large bowl or the Instant Pot insert.
4. Drain the rice, blend with the remaining water to a slightly coarse consistency, and add to the dal batter.
5. Add the salt, mix well, and ferment in the Instant Pot on yogurt mode (normal or ferment) for 8 hours. In winter you may need up to 12 hours. It is ready when light, airy and almost doubled in volume.
6. Mix the batter well and add water if needed to reach a pourable consistency; about ½ cup is usually added at this stage. This makes 4 cups of batter.
7. Heat a cast iron pan or tawa on medium. It is ready when a few drops of water sizzle and evaporate quickly. Rub the pan with the cut side of half an onion (or a silicone brush) to oil it.
8. Lower the heat. Pour about 1/4 cup of batter into the centre and spread it outward with the back of a ladle, working clockwise. Thicker dosas need more batter or less spreading.
9. Drizzle oil or ghee over the top and sides and cook on medium for 4 to 5 minutes until the bottom turns golden brown. Loosen the edges with a flat spatula, fold and serve.
10. Between dosas, wipe the pan with wet paper towels to cool it, then raise the heat to medium once spreading is done and cook until the bottom is golden. Thin dosas cook on one side only; for thicker dosas, flip and cook the top for about a minute. This makes 16 thin or 8 thick dosas.

Summarized from Ministry of Curry's video. Watch it for the details.

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