Crispy Dosa Recipe: How to Make Perfect South Indian Dosa at Home

 Ingredients:

• 1 cup parboiled rice
• 1/2 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• Water, as needed
• Oil or ghee, for cooking

Instructions:

Rinse the rice, urad dal, and fenugreek seeds separately and soak them in water for at least 4 hours or overnight.

Drain the water from the soaked ingredients and transfer them to a blender or wet grinder. Add some water and blend until you get a smooth batter. The batter should be thick yet pourable.

Transfer the batter to a large bowl and add salt. Mix well and cover the bowl with a lid or plastic wrap.

Leave the batter to ferment in a warm place for at least 8 hours or overnight. The fermentation process makes the dosa batter slightly tangy and easy to digest.

Once the batter is fermented, give it a good stir. If the batter is too thick, add some water to get a pouring consistency.

Heat a non-stick pan or a cast-iron griddle on medium-high heat. Once the pan is hot, pour a ladleful of batter in the center of the pan.

Using the back of the ladle, spread the batter evenly in a circular motion to make a thin dosa. Drizzle some oil or ghee around the edges of the dosa.

Cook the dosa for a few minutes until the edges start to turn golden brown. Flip the dosa and cook the other side for a few seconds until it's light golden brown.

Transfer the dosa to a plate and serve hot with coconut chutney or sambar.

Enjoy your crispy dosa!

Pro Tips: 

Soak the ingredients separately:

Soaking rice, urad dal, and fenugreek seeds separately is essential to get the perfect texture of the dosa batter. It helps in achieving the right consistency and smoothness in the batter.

Use a high-speed blender or wet grinder:

Using a high-speed blender or wet grinder helps in achieving the perfect texture of the dosa batter. It ensures that the batter is smooth and without any lumps.

Ferment the batter:

Fermenting the batter for at least 8 hours or overnight is important as it gives the dosa a slightly tangy flavor and also makes it easier to digest.

Heat the pan well:

A well-heated pan is crucial for getting a crispy dosa. Heat the pan on medium-high heat for a few minutes before pouring the batter.

Spread the batter thinly:

Spreading the batter thinly ensures that the dosa gets crispy. Use the back of the ladle to spread the batter evenly in a circular motion.

Use oil or ghee:

Using oil or ghee around the edges of the dosa helps in getting a crispy texture. It also adds flavor to the dosa.

Flip the dosa:

Flip the dosa only when the edges start to turn golden brown. Cook the other side for a few seconds until it's light golden brown.

Serve hot:

Serve the dosa hot with coconut chutney or sambar. The dosa tastes best when it's hot and crispy.

Hope these pro tips help you make the perfect crispy dosa!