- Rinse the dal under running water. 2- Then soak the dal in enough water (2-3 cups) for around 5 to 6 hours. Add 1 teaspoon methi seeds to the dal while it’s soaking. 3- Rinse the rice under running water until water turns clear. 4- Then soak the rice
- 5- After 5 to 6 hours have passed, drain the water from the dal. Transfer the dal to the blender (or any grinder that you use). 6- Add 1.25 (10 oz) to 1.5 (12 oz) cups ice cold water and grind the dal to a fine paste. I use my blendtec and press the smoo
- 9- Grind rice to a smooth paste. 10- Now, transfer the ground rice to the same pot as the dal. 11- Add sendha namak (rock salt) to the rice and dal mixture. 12- Now, start using your hands and mix the salt and the batter together for 1-2 minutes using
- 13- The consistency of the batter should be free flowing, but it shouldn’t be runny. 14- Now cover the pot with a glass lid (if using Instant Pot) or with any other lid if using regular container. The reason I use glass lid for fermenting the batter in In
- 15- If using Instant Pot for fermentation, now press the Yogurt button. Increase the time to 12-14 hours. The time will depend on where you live. Here it takes around 12-14 hours for the batter to ferment. If not using an Instant Pot, cover the container
- Now the idli dosa batter is ready to make Idli and Dosa!
- Preparation Wash the tuvar or arhaar dal in water and boil it with turmeric powder and 2-3 cups water for 5-6 whistles. Boil until the dal becomes soft and mushy. Keep aside. Soak the imli (tamarind) in water for about 1/2 hr. Chop the tomatoes, drumsticks
- To make sambar for dosa & idli Heat oil in a pan and add chana dal and cook for about 1/2 min then add rai (mustard seeds). Once the mustard seeds flutters add meethi seeds (fenugreek), curry leaves, hing (asafoetida) and dry red chili and cook for few sec
- Now add chopped garlic and sliced onion and saute for few mins or till onion becomes translucent. Throw in chopped tomatoes, drumsticks and sambar powder and give a quick stir. Then add the tamarind juice and salt to taste and cook for about 5 min.
- Now add the boiled toor dal and water, mix well all the ingredients and cook for about 5-7 min. Check if the drum stick is cooked well. Once cooked well, our samber is ready. Garnish the sambar with fresh coriander leaves (hara dhaniya). Sambhar is ready
- INSTRUCTIONS firstly, in a blender take 1 cup coconut, 3 green chilli, small ball sized tamarind and ½ tsp salt. add in ¼-½ cup water as required depending on variety of coconut used. blend to smooth paste adding more water if required.
- now prepare the tempering by heating 2 tsp oil. add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow to splutter. finally, pour the tempering over coconut chutney and serve with idli, dosa or rice.
- Now heat a thick bottomed cast iron griddle or non stick pan. The pan should be medium hot. You can keep the flame to a low or medium while making paper dosas. If using an iron pan, then spread ¼ to ½ tsp oil/ghee all over the pan. Use a silicon brush
- or spoon or kitchen towel or onion halve to spread the oil/ghee. Do not spread oil/ghee on a non stick pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame
- to medium. Pour a ladle of the batter in the center. With the ladle gently begin to spread the batter in round circles. If the pan is very hot, you won’t be able to spread the batter in a round circle. So for a nonstick pan, just lift the pan from
- the flame and keep outside for some seconds or half a minute. Then again place it on the fire. For a iron griddle, you can sprinkle some water on the pan. This reduces the temperature of the cast iron griddle. Please do not sprinkle water on non stick pan.
- Spread the batter to a neat, round shaped thin dosa.On a low to medium flame, begin to cook. Let the top side get cooked.
- Then with a spoon drizzle and spread some oil on the dosa. you can add less or more oil as per your requirements.
- Keep cooking till you see the base becoming golden. The more the base becomes golden, the paper dosa becomes more crisp.
- Now with a spatula fold the crisp paper dosa.serve paper dosa with coconut chutney and sambar. Same way make paper dosa with the remaining batter. Leftover batter can be refrigerated and stays good for 2 to 3 days.
Homemade Crispy dosa restaurant style
By Anurita shukla
Jan, 29th
612
Servings
2 persons
Cook Time
45 minutes
Ingredients
0 - 3
Ingredients
- ▢½ cup idli rice or parboiled rice or 100 grams id
- 1 tablespoon tamarind ▢⅓ cup hot water For Cooking
- 1/4 grams coconut 2 small green chilli 2 tablespoo
