#shorts Crispy Dosa Recipe

By Ministry of Curry · 540 min

Ingredients

Instructions

1. Rinse the urad dal and chana dal 2-3 times, drain, then soak in 2 cups of water for 6-8 hours or overnight.
2. Rinse the rice 2-3 times and drain. Add the fenugreek seeds and poha, then soak in 2½ cups of water for 6-8 hours or overnight.
3. Drain the lentils and blend them with half the cold water into a smooth batter. Move the batter to a large bowl or the Instant Pot insert.
4. Drain the rice, blend it with the remaining water until slightly coarse, and add it to the dal batter.
5. Add the salt and mix well. Ferment on the yogurt setting (normal or ferment) for 8 hours, or up to 12 hours in winter, until light, airy and nearly doubled in volume.
6. Mix the batter well, adding about ½ cup of water if needed to reach a pourable consistency.
7. Heat a cast iron pan or tawa on medium. Check it is hot enough when a few water drops sizzle and evaporate quickly. Grease the surface with the flat side of half an onion, pierced with a fork.
8. Lower the heat. Pour about ¼ cup of batter into the centre and spread it outward in a clockwise motion with the back of a ladle. Use more batter for thicker dosas.
9. Drizzle oil or ghee over the top and sides and cook on medium for 4-5 minutes until the bottom turns golden brown. Run a flat spatula around the edge, fold the dosa and serve.
10. Wipe the pan with wet paper towels between dosas to cool it, then reheat to medium and repeat with the rest of the batter.

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

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