Tuesday, July 6, 2010

Hot Crunchy Dosa

Dosa has always been a family favorite. Come to think of it, we have never met anyone who does not like this south Indian delicacy. Wow! That says a lot about the yummy Indian pancake. There are some gazillion recipes out there; each family has its own version. Well here is ours to share. Crunchy on one side and soft and fluffy on the other.


We have tried making dosa in different kinds of pan but nothing to beat a cast iron griddle…not only does it make awesome dosas but also can make healthier dosa . So…get out your cast iron griddles and whip up some hot family favorite – DOSA.



Rice: 3 cups

Urad Daal/Horse Bean: ¾ cup

Moong daal/Green Gram: ½ cup

Poha : ½ cup

Meethi seeds: 1 tbsp

Wash and soak the above ingredients in water for about 6-8 hrs (overnight). Grind into fine paste. Let it ferment for about 3-4 hrs in summer and about 5-6 in winter. It becomes light and airy after fermentation.  Add a little water if necessary. The batter should be thick ( like pancake batter) U can always add some water to the batter if you think it is too thick and does not spread well.

Heat the griddle….dosas taste best made on a cast iron griddle and healthier too. Pour a spoonful of batter in the center, spread round with the help of the back of the spoon. Pour ½ tsp of oil all around the edges and cove for 15-20 sec. We like it crispy on one side and spongy on the other…so no flipping for us …it is a personal choice …so go ahead if you like it crispy on both sides. …serve with coconut chatni, chatni pudi or malga pudi ….oh ya ! it tastes even more divine with a little ghee on it.

Refrigerator batter after use, is good for 2 weeks.


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