Crispy/Rice Dosa

Dosa is basically pancakes made of rice and lentils. It is sometimes made in crepe appearance also. It is a typical south Indian breakfast, traditionally served with coconut chutney and sambar. With this easy homemade batter, you can make different dishes like plain dosa, set dosa, masala dosa, uthappams, and paniyarams.

Ingredients:

Dosa rice - 4 Cups
Urad Dal(split,skinless black gram) - 1 Cup
Fenugreek Seeds(methi) - 1 tsp
Cooked Rice/ Poha - 1-2 tbs
Salt - to taste
Water - As needed
Ghee/oil - As needed


Directions:

  • Wash and soak, rice and urad dal in two separate vessels for 6 hrs. Add fenugreek seeds to the urad dal.
  • Before grinding, drain the water in which the rice is soaked.
  • Grind the cooked rice, soaked rice, and urad dal along with the water in which it was soaked in a Blender/mixy/grinder. Add little more water if needed till you get a smooth batter. The consistency should be such that the batter should be thinly coated on a spoon when dipped.
  • Keep the batter closed in a big vessel that has enough space for it to ferment and rise.
  • After 8-12 hrs, you will see the batter doubled in size with a fluffy texture, which indicates that the batter has fermented
  • Add a little salt, before making dosas 
  • Heat dosa pan or tawa, pour a ladle full of batter, spread the batter in a circular motion, like crepes. 
  • Pour a few drops of ghee/oil on top, and wait till you see the edges turn golden brown.
  • Flip over to one side to form a c- shape or in a roll. Serve hot with chutney or sambar.

Tips:

  • You can also use whole urad dal instead of the split ones.
  • Usually, the proportion of rice and urad dal is 2:1. But I prefer 4:1. It works great for me in terms of taste and texture.
  • You can use dosa rice, Idli rice, raw rice or Sona masuri.
  • Adding the water in which you soaked urad dal is optional, but this step helps in getting a well-fermented batter.
  • This batter usually gives me enough to make breakfast for 3 days for a family of 4. I take out enough batter into a different bowl, for the day. So the first day mornings I usually make, uthappam or idlis, second day plain set dosa and third-day masala dosa. So this way 3 days of my menu for breakfast is complete. you can serve with different chutneys on each day. 



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