Crispy Dosai

       

Ingredients:

·         3 cups Idli rice

·         1 cup Urad dal/Black gram

·         1 tbs Fenugreek seeds

·         Salt to taste

Preparation:

Making the batter:

·    Wash the rice and urad dal well.

·    Soak the rice, black gram, fenugreek in water for 4 – 5 hrs. (I used to soak them altogether).

·     In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

·    Add little water while grinding not much until we get a nice smooth batter.

·    Add salt to the batter.

·    Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

·    Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

·    After the batter is fermented mix it well.

Making Dosai:

·    Take nonstick skillet in a stove in medium-high heat.

·    Add a drop of oil to the skillet and spread the oil.

·    Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter.

·    When the batter is fully spread, add a few drops of oil/ghee all over the dosai.

·    Cook on medium-high heat till the bottom side of the dosai becomes light brown.

·    To get crispy, flip the dosai over and lightly brown the other side.

·    Flip it back and fold it half.

·    Serve with Coconut chutney/Tomato chutney/Sambar.