Here is the recipe for super crispy on the outside, soft on the inside Dosae batter. Enjoy the tastiest Dosae anywhere and everywhere.
I had a huge dosae craving when I moved to the UK. All thanks to my mother's tried and tested full-proof recipe for the perfect dosae, I can now make the best dosae here as well.
The batter needs about 7-8 hours of soaking or an over-night fermentation time. The measurements below make about 25 dosas.
Ingredients:
I have used 1/2 cup as my base measure
Dosa rice - 2 1/2 measure [Broken rice]
Idly rice - 1 1/2 measure [Par-boiled rice]
Urad dal - 1 measure
Fenugreek seeds (menthya) - 1 tsp
Beaten rice (Avalakki) - 2 tbsp
Chana dal - 2 tbsp
Toor dal - 1 1/2 tbsp
Salt - 1 tbsp
Oil - as reqired.
Method:
Wash and rinse dosa rice, idly rice, urad dal, fenugreek seeds, beaten rice, chana dal and toor dal. Soak in sufficient amount of water for 7-8 hours.
Grind the mixture with water as required to form a thick batter. Add salt and mix well. Cover and let it ferment for 7-8 hours or overnight.
Mix the batter and add water if required to form the perfect consistency. Add 1 tsp oil and mix the batter so that cracks do not form on the dosae. Spread the batter evenly on a hot tawa. Add oil and let it cook till it turns crispy. Serve with chutney or anything you like.
Due to weather conditions in the UK I found it was hard for the batter to ferment well. Hence I tried a little trick which turned out to be useful which I wanted to share. Pre-heat the oven at 180°C for 10mins and switch it off. Let the batter rest in the oven overnight.
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