Thin crispy rice crepes made from a fermented batter of rice and lentils mixed together, very ideal for breakfast or even tiffin. Often served with traditional side like sambhar, chutney and milagai podi ,but it is also very common in some parts of Tamilnadu to serve it with chicken or mutton gravy.
|2 cup||Idli rice|
|¾ cup||Black gram (ulundu)|
|½ tsp||Fenugreek seeds|
|1 tsp||Cooked rice|
Soak rice and black gram (add fenugreek seeds in black gram) separately in just enough water overnight or for at least 5 to 6 hours. Later in the morning drain the water in rice and grind it coarsely along with the cooked rice. Then grind black gram (ulundu) to a silky soft texture and mix it with rice batter along with salt. Now preheat the oven to 400 F and switch it off, then keep the batter in the oven for atleast 6 hours allowing it to ferment.
Once when the fermentation is over, this is when u see the batter rise about double the quantity, now mix well and its all ready for making crispy dosais. We can use the same idli batter for making dosais too, no need to make them separately. Now heat a round cast iron griddle pan or non stick tawa , until a few drops of water dropped on it sizzles. Rub the pan with a cloth dipped in oil or a plain red onion. Take a scoop of the batter and pour that in the center and quickly move the batter in circular motion, moving away gradually from the center. Add a tsp of oil or ghee to it and once it turns light brown, flip it to the other side using a flat laddle with sharp edges and let stay for few seconds and then flip back and fold, and that’s it, you have made a perfect crispy dosai.