2 CRISPY DOSA - Type 1

Crispy Dosa - Version 1

There were times when in small cities like where we lived, it was difficult to get many Indian variety rices...so I had the grinder but no rice( ponni boiled rice that we get now)...so with all trials and errors found this recipe for dosa and it turns out very good, crispy and colourful.

Extra long grain rice - 3 1/2 cups
Par boiled rice( preferably uncle ben's) - 1/2 cup
Urad dhal -little less than a cup
Methi seeds - 1 tbsp

Salt as needed


Wash rice and dhal 3 - 4 times and soak together with methi seeds adding enough water to immerse for 5 to 6 hours and grind in a grinder until very smooth. Remove add salt and mix very well with hands. Allow it to ferment overnight or for atleast 7- 8 hours depending on the temp. In winter it needs longer time and in summer and under hot condition anywhere between 5 - 6 hours is enough.

Make dosas in a nonstick griddle...and enjoy...u will like the colour and crispness.

If u feel the dosas stick to the pan, then add few spoons of rawa( sooji fine) , mix and make dosas, but I have not faced this situation till now.

2 comments/Reactions:

chef and her kitchen said...

I love crispy dosas..all time fav lol..looking yummy...
Even i hv a paper roast one in my blog..:)

Padma said...

Thanks Prathiba... my older son Prithvi loves dosa's .... he wants dosa's to be super crispy and also good in colour... will check ur version soon :)

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