Dosa – How to make crispy dosa?
Method of preparing the batter is the same as that of Idly (See How to make Idly?). Two to three years earlier i really wanted to make crispy Dosas similar to the ones famous restaurants offered. Now i have succeeded in doing that and have also received praises from friends and relatives for it’s crispiness and colour. People specially ask for the crispy Dosas I make when they get a chance to dine at my place.
- Parboiled Rice (what is it?) – 3 cups
- Urad dhal -3/4 of a cup
- Fenugreek seeds – 2 tsps
- Yeast – 2 tbsps
- Salt to taste
Method for preparing the Idly/ Dosa batter:
- Soak parboiled rice in water for about 12 hours.
- Soak urad dhal along with Fenugreek seeds also for about 12 hours.
- Grind parboiled rice separately till the batter is left with coarse grains of rice. This should not be ground into a very fine paste.
- Grind the soaked urad dhal (along with Fenugreek seeds) separately into a very fine paste.
- Mix both the ground rice and dhal (along with Fenugreek seeds) together. Add salt to this mixture for taste.
- The mixed Idly/ Dosa batter should not be thick or thin. It should be flowing free when you take it in a spoon and allow it to flow down.
- Allow the Idly/ Dosa batter to ferment (i.e. keep the batter aside) for about 9 hours.
- After 9 hours add yeast to it and keep it aside for 2 hours.
Tips while preparing the Idly/ Dosa batter:
- Avoid adding water to the Idly/Dosa batter after fermentation. Mix the batter with enough water after grinding it itself.
- While adding yeast, dissolve it in 2 tbsps water and add this to the Idly/Dosa batter for easy solubility.
- Mix the Idly/Dosa batter well before spreading in the tawah.
How to make Dosa ?
- Now heat the tawah and spread the batter from the center of the tawah. Apply oil on the sides and in the center of the Dosa. Keep the flame in medium.
- Let it get cooked till the Dosa is crispy and golden brown in color.
Tips to get crispy Dosa / golden brown Dosas:
- Make sure that the tawah is not over heated.
- Overheated tawah will not allow you to spread the batter well. Sprinkle water on the tawah to cool it.
- Pour the batter in the center of the tawah and spread it outwards in a rotating motion until you get a thin layer of batter over it.
- Cooking in medium flame will make the Dosas crispier.
Filed under: Breakfast recipes • Dinner Recipes • Indian cookery recipes • Indian cuisine recipe • Indian Food Recipes • Indian recipes • Indian Vegetarian Recipes • South Indian Food Recipes • South Indian Recipes • South Indian Vegetarian Recipes
Like this post? Subscribe to my RSS feed and get loads more!