Ingredients ( Serves – 4 )
- Parboiled Rice – 2 Cups
- Raw Rice – 1 Cup
- Urad Dal – 1 Cup
- Fenugreek Seeds – 1 Tsp
- Flattened Rice (Poha) – 1/4 Cup
- Salt – To Taste
- Water – As Required
- Oil Or Ghee – As Required For Roasting
Method
- Wash parboiled rice, raw rice, urad dal, and fenugreek seeds thoroughly until the water runs clear.
- Soak both types of rice together in water for 5 to 6 hours.
- Soak urad dal and fenugreek seeds together separately for 5 to 6 hours.
- Soak flattened rice in water for 20 minutes before grinding.
- Grind urad dal and fenugreek seeds into a smooth and fluffy batter using cold water as needed.
- Grind soaked rice and flattened rice into a slightly grainy smooth batter for crispy texture.
- Mix both batters together thoroughly by hand and add salt lightly after fermentation if preferred.
- Cover and ferment the batter overnight or for 8 to 12 hours in a warm place until airy and slightly risen.
- Stir the fermented batter gently and adjust consistency to a free-flowing but slightly thick texture.
- Heat a cast iron tawa or non-stick pan until medium hot and lightly grease it.
- Pour a ladle of batter in the center and spread quickly in circular motion into a thin layer.
- Drizzle oil or ghee around the edges and cook on medium-high heat until the dosa turns golden brown and crisp.
- Cook without flipping for a classic crispy dosa or flip briefly if desired.
- Serve hot with chutney and sambar.
Prep Time – 30 mins. Cook Time – 20 mins. Total Time – 50 mins.
