Crispy Dosa
The proportions for the batter are from vahchefs recipe on youtube. It takes 24 hours from soaking grains to ready-to-eat state
Ingredients
- Long grain rice 2 cups
- Urad dal 1 cup
- Chana dal 1/4 cup
- Methi seeds 1/2 tsp
- Salt to taste
- Oil for cooking
Procedure:
- Soak the rice, dals and methi seeds overnight or for 8 hours.
- Grind the mixture using approximately 2 cups of water.
- Cover the batter and let it ferment in a warm place for 12 hours.
- Preheat the tava. I usually preheat it at medium high for 5 minutes on electric range.
- Take 2 cups of fermented batter in a separate vessel and add water to it to form a pancake batter consistency. Add salt.
- Spoon 1/4 cup of mixture on the pan and spread it.
- Let to cook on medium high for 1 minute, add a few drops of oil around the rim of the dosa.
- Carefully seperate it from the pan using the flat dosa spoon.
To make the dosas:
Neer Dosa
Ingredients
- Raw rice 1 cup
- Coconut (fresh, frozen or dessicated) 1/2 cup
- Water 3 and 1/2 cups
- Salt
Method
- Soak the rice for 2 hours in 5 cups of water.
- If using dessicated coconut, put the dessicated coconut in 1 cup of warm water and let it stand for 2 minutes.
- Grind the rice and coconut into a thin batter using a total of 3.5 cups of water.
- Heat the pan on medium-high for 5 minutes.
- Pour the batter one ladle at a time. No need to spread the batter. The mixture will start forming holes as soon as it hits the pan. I ladle as much batter as will spread the entire pan.
- After 1 minute, pur drops of oil at various spots on the dosa. Flip it over after 4 mins and cook for 1 more minute on medium high. It took around 5 minutes per dosa on medium high.
