Crispy Dosas are a regular fare at my place. I call it a 6 pm dosa. Everyday, instead of surprises I like to stick to a routine very much like the routine Tamil Nadu follows. This dosa contains added dals and gives a nice crispy dosa with a golden sheen to it just like street food dosa. This dosa batter stays upto a week. My family loves it with dosa powder (podi) which is also homemade. To make this you would need:-
Preparation Time – 12-15 hours
Ingredients
2 cups dosa rice/ raw rice
2 cups idli rice
1 cup thin poha/ beaten rice
¾ cup urad dal
1 tsp chana dal
1 tsp toor daal
1 tsp masoor daal
1 tsp methi
Method:-
- Wash and soak the rice for 4-5 hours in water about 1 inch above the rice.
- Wash and soak the urad dal, other dals and methi separately for 4-5 hours in water about 1 inch above the dals.
- After 4-5 hours take the dals and grind in the water for 2-3 minutes on medium speed till fine.
- Drain the water from the rice. add half of the washed poha and use about 1 cup fresh filtered water to grind half of the rice for about 2-3 minutes.
- Remove and proceed with the remaining quantity by adding one more cup of water.
- Take a big vessel and mix the urad dal and rice batter.
- Once again in two batches grind for 2-3 minutes till fine.
- Add salt and mix the batter well with your hands.
- Let it ferment overnight.
- In the morning, take a non stick pan and spread the dosa batter thinly.
- Close with a lid for a minute.
- Open the lid drizzle the dosa with some ghee and podi powder.
- On medium flame allow it to become crisp.
- Remove and serve with chutney of your choice.
Notes:-
- You can use an iron pan.
- You will have to grease the iron pan with some oil spread with the help of an onion.
- Make dosas as usual.
- You can check if the batter is fermented well, or leave on the counter for one or two hours more and then keep in the fridge after use.
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