Crispy Traditional Dosa

Ingredients

For the Batter

• 3 cups parboiled rice
• 1 cup regular rice
• 1 cup urad dal (split black gram), husked
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon salt
• Water, as needed

For Cooking

• Ghee or oil for cooking
• 1 small onion, finely chopped (optional)
• 1-2 green chilies, finely chopped (optional)
• 2 tablespoons chopped cilantro (optional)

Instructions

1. Preparation:
   • Wash all the rice thoroughly and soak in water for 5-6 hours
   • Wash urad dal and fenugreek seeds and soak them together in water for 5-6 hours
2. Grinding:
   • Drain the urad dal and fenugreek seeds
   • Grind them in a wet grinder or high-speed blender until smooth and fluffy
   • Transfer to a large bowl
   • Drain and grind the rice to a smooth consistency
   • Mix both batters thoroughly
3. Fermentation:
   • Cover the bowl and leave in a warm place to ferment for 8-12 hours
   • After fermentation, the batter should have risen and become slightly sour
   • Add salt and mix well, adjusting the consistency with water if needed (batter should be pourable but not too thin)
4. Making Dosas:
   • Heat a flat non-stick or cast iron pan on medium-high heat
   • Sprinkle a few drops of water on the pan - if they sizzle immediately, the pan is ready
   • Pour a ladle of batter in the center of the pan
   • Using the back of the ladle, spread the batter in a circular motion to form a thin pancake
   • Drizzle a teaspoon of ghee or oil around the edges
   • Cook until the bottom turns golden brown (about 2-3 minutes)
   • If making masala dosa, sprinkle chopped onions, green chilies, and cilantro on top
   • Fold the dosa in half or roll it up
   • Serve hot
5. Serving:
   • Serve immediately with coconut chutney and sambar
   • For masala dosa, add a spoonful of potato curry before folding

Notes

For extra crispy dosas, spread the batter very thin. If your dosas are sticking to the pan, make sure it’s properly seasoned. A well-seasoned cast iron pan works best for traditional dosas. The batter can be refrigerated for up to 4 days. You may need to adjust the consistency by adding water after refrigeration.