Crispy Dosai

Ingredients (7)

• raw rice2 cup
• parboiled rice2 cup
• whole urad dal1 cup
• fenugreek seeds1 tsp
• salt4 tsp
• oil
• ghee

Method

1. 1

   Wash the raw rice, parboiled rice, urad dal and fenugreek seeds thoroughly.

2. 2

   Soak all the ingredients together in plenty of water for 3 hours.

3. 3

   Drain and grind to a smooth batter, adding water as required.

4. 4

   Add the salt towards the end of grinding and mix well.

5. 5

   Transfer the batter to a large container, leaving enough space for it to rise.

6. 6

   Cover and allow the batter to ferment in a warm place for 18 hours or overnight, until doubled in volume.

7. 7

   Stir the fermented batter gently. Add a little water if needed to achieve a thin pouring consistency.

8. 8

   Heat a well-seasoned dosa tawa over medium-high heat.

9. 9

   Lightly grease the tawa with a few drops of oil.

10. 10

    Pour a ladleful of batter onto the centre of the tawa.

11. 11

    Using the back of the ladle, spread the batter in a thin circular motion from the centre outwards.

12. 12

    Drizzle oil and a little ghee around the edges and over the surface.

13. 13

    Cook until the underside is golden brown and crisp.

14. 14

    Fold or roll the dosa and serve immediately.