This would be the most generic meal at a south Indian household. But there is a reason that it has made it to my blog. The dosa batter used is pretty different from the normal batter we use everyday. This dosa batter makes thin crispy restaurant style dosa- it’s pretty much used for all the crispy dosas.
This is as easy as the normal batter and takes the same amount of time to soak and grind.
So, let’s look at the simple steps for this amazing golden paper thin dosas!
- 1 cup raw rice (heaped) (Sona Masoori can be used)
- 1 tbsp de husked black gram or urad dal
- 1 tbsp thuar dal
- 1/4 cup rice flakes or poha
- 1/2 tsp methi seeds
- 1 1/2 tbsp fine rawa or suji
- Salt to taste
- 1/2 tsp sugar
- Ghee for smearing over dosa
Soak the rice, the daals and methi together for 2 to 3 hours.
Soak the rice flakes for 1 hour separately.
Once you get the proper consistency after soaking- grind all the soaked ingredients into fine paste with a grinder/ mixer. Preferably a wet grinder would give better results. But a big mixer jar would suffice. At this stage add salt to taste and mix well.
Remove it from the grinder and mixer and allow it to ferment for 12 hours (overnight).
Once fermented and an hour before preparing the dosas mixx 1 1/2 tbsp of rawa and 1/2 tsp of sugar to the batter. The sugar is added to bring the golden brown colour and rawa for the crispiness of the dosa.
Heat a dosa pan, I prefer using the thick traditional pans over non stick pans.
Now, take flat ladle full of batter or a katori (the bottom of the katori is the best for spreading the dosas). Spread the dosa as thin as possible leaving it without lumps.
At this stage, smear it with ghee or butter. Cover it with a lid. The beauty of this dosa is you don’t need it flip it like how you normally do. Once you see the golden brown colour on the corners you can remove it from the pan.
– This dosa will take very few minutes to cook so make sure you don’t burn it while making it crispy.
– Do not use idly rice.