Crispy Or Crunchy Dosa Recipe | How to Make Crunchy Dosa? Step by Step Guide!

Dosa is a popular south Indian dish. Made from a fermented batter predominantly consisting of lentils and rice. Various variations in dosa recipes like masala dosa, Rava dosa ghee dosa and cheese dosa.

This can be served as breakfast, lunch or dinner too. An important step in a dosa recipe is to make its batter. Do try this crunchy and crispy recipe at home and leave a comment for me.

Let’s learn how to make dosa recipes.

Preparation Time
– 12 Hours
Cooking Time
– 25 Min
Total Time
–  12 Hours and 25 Minutes
Serving
– 15 Dosa
Course
– Breakfast
Cuisine
– South Indian
INGREDIENTS
  1. 3 cups of rice
  2. 1 cup of urad dal
  3. 1 cup thin poha/ flattened rice
  4. Water
  5. Salt to taste
  6. Oil
  7. ½  tsp fenugreek seeds

INSTRUCTIONS

FOR MAKING DOSA BATTER

  1. Take rice into a bowl and urad dal , fenugreek seeds  wash it with water 3-4 times.
  2. Add enough water and soak the rice for 5-6 hours.
  3. Take pohe and wash with 2-3 times water and soak for just about 5 minutes.
  4. After  6hours take the mixture and drain water from the mixture.
  5.  Transfer the mixture to a grinder. You can also grind in a mixer if you don’t have access to a grinder
  6. Add water as required and blend into a smooth fluffy batter.
  7. Mix well all mixtures make sure that lumps should not be formed in batter.
  8. Transfer the batter to a large vessel and cover it and keep aside.
  9. The batter ferment in a warm place for at least 8 hours or until the batter doubles in volume.
  10. After 8 hours add salt and mix well.
  11. Mix well until the salt is well combined together and the dosa batter is ready.
  12.  After fermenting, the batter doubles indicating well fermented with air pockets present.

FOR MAKING DOSA

  1. Heat a pan on medium flame.
  2. Grease the oil on it and add batter at the center.
  3. The batter spread it evenly in a circular motion as thin as possible with the help of a still spatula.
  4. Roast the dosa turns golden brown and crisp.
  5. After roasting the dosa, fold it and transfer the dosa to the serving plate.
  6. If your dosa is very thick in size then roast the dosa from both sides.
  7. Plain dosa is ready to serve.
  8. Serve the dosa with sambar, coconut chutney and potato sabzi.

NOTES

  • Make sure that the dosa batter is well fermented else dosa will not turn up good.
  • Dosa recipes taste great when prepared crispy and crunchy.
  • You can store the batter in the refrigerator for 3-4 days and roast dosa when you required it.
  • Avoid plastic vessels for fermenting; use stainless steel or ceramic containers or jar for fermenting.

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