Dosa / dosai is a fermented crepe made from rice and urad dal. It's a staple dish in southern India. It's also well known in Sri Lanka., Malaysia, Singapore and Myanmar(where they call it as Thosay). It is served with sambar, coconut chutney, pudhina chutney.
I always wanted to make hotel style crispy dosa at home. But failed at the end as the batter we make at home was little bit different from them. So I go on trying the perfect way of preparing and finally made one like that. Today I'm going to tell you the secret of this recipe.
Here goes the recipe.
Hotel style crispy dosa
Rice - 1/2 cup plus 2tblspn
Urad dal - 3/4 cup
Rice flour - 1/2 cup
Salt - as needed
Oil / ghee for dosa
Soak together rice and urad dal for 2 hours.
Grind it along with rice flour, add salt and allow it to ferment overnight.
Mix flour with little water. It should not be too watery.
Heat a skillet, pour batter using ladle with flat base and spread it in circular motion, make it as thin as possible.
Pour oil over the dosa and cook on high flame. Remove any excess batter over it with a help of spoon.
Remove from skillet once cooked.
Serve hot with sambar and chutney.
|Keep your ingredients ready
|Soak together rice and urad dal for 2 hours
|First, grind rice and urad dal
|Add rice flour to it and grind to a smooth paste
|Add salt and allow it to ferment overnight
|Use a flat based bowl to spread the batter
|Take a bowl of batter and start to spread it. Make it as thin as possible or you can remove excess later
|Sprinkle little oil
|Cook on high flame, remove any excess batter to make it thin.
|When it begins to brown, turn it to the other side
|Remove from skillet once cooked