CRISPY DOSA HOTEL STYLE

                                                             Does that look like paper???!!!

CRISPY DOSA HOTEL STYLE

Ingredients:

1 cup raw rice
1/3 cup whole urad dal
½ tsp fenugreek seeds
½ cup aval (poha)
Salt to taste

Method:

Wash and soak the rice, urad dal and funugreek in a bowl.
Soak them for about 6 hours.
Use the water in which the rice was soaked for grinding

Soak the aval for 15 minutes before grinding.
Now in a grinder add all the above ingredients.
Grind to a smooth paste for the dosai to come out thin and crispy.
The consistency should be like a dosai batter, pouring consistency.
Do not add water after the fermentation.
Add in the salt, beat well with your hand, and let it ferment,
for about 5 to 8 hours.

Heat a dosai kal on medium heat.
Apply little oil with a cloth or kitchen paper towel.
When the dosai kal gets hot, pour a ladle full of the
Dosai batter in the middle of the kal.
Spread it into a circle with the back of your ladle.
Cook covered for a minute if desired.

When the edges of the dosai start to turn light brown,
Carefully flip it over and cook on the other side for a minute.
Remove and serve with any chutney of your choice.


NOTE: My aunty says that if you add 1 tsp of sugar
while grinding, OR add 2 tsp of soaked toor dal,
while grinding the batter, you will get golden brown dosa.
The type of rice we use too plays an important part
in the dosai.

Note: I normally do not flip the thin dosai.


What I do with the scrapped batter from making paper dosai is, I will pat it on the dosai kal, pour little oil around and cook it on both sides.
Then I will cut it into pieces and do dosai upma