Wednesday, August 22, 2007

Crispy dosa recipe

Step 1:

You will need
  • 4 cups of Basmathi rice
  • 1 cup urad dal
  • 1 cup besan flour
  • 1 tbsp fenugreek
  • 2 tbsp rava (sooji)
  • salt as required
  • water as required
Step 2:


Soak the rice and fenugreek seeds together in a separate box over night and urad dal in another box

Step 3:


In a Grinder or Blender (Mixie) blend the ural dhal till it become very soft by adding water. Urad dal has to be very soft to get very thin and soft dosa. Then grind the rice with the fenugreek and the water and then mix with the urad dal. While grinding rice add 1 cup flour and rava to it and blend it altogether. Add salt according to your taste.

Allow it to ferment for min 7 hours.

Step 3:


Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil.


Anonymous said...

hi viji, lovely recipes
By the way, after grinding the batter for making dosai, isn't it necessary to ferment the batter
Also I assume the kadala maavu is for getting the nice golden brown colur ?

Vijitha said...

Hi Anu.. sorry for this delay. It is necessary to ferment the batter. But you can get crispy dosa's even if its not fermented. Yes you are right.. Kadala mavu is the one which gives brown color.