Plain crisp instant Dosa

Name: Plain crisp instant Dosa
Total time: 18000 s
Yield: 20 pieces
Cuisine: Pakistani
Ingredients: 3 cup rice; 1 cup Mash Daal; 1/4 teaspoon salt or to taste; 1/4 teasppon Eno; 1.5 cups water for soaking both rice and lentils; oil as required; Onion tomato chutney; Moongphali chutney; Coconut chutney

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

I love to have Dosa. My sister-in-law in-laws are Indians. When we were in Malaysia, they always invited us on Deepawali or after Eid and make special Indian food for us. Its a dawat so they make chicken curry and prawn sambar also with Dosa and chutneys.

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Saved

Ingredients

4-5 hrs

20 pieces

3 cuprice
1 cupMash Daal
1/4 teaspoonsalt or to taste
1/4teasppon Eno
1.5 cupswater for soaking both rice and lentils
oil as required
Onion tomato chutney
Onion tomato chutney - serve with Dosa
Moongphali chutney
Peanut Chutney
Coconut chutney
Classic Coconut chutney - serve with Dosa

Saved

Steps

4-5 hrs

1

Preparation For Making Dosa Batter: In a bowl, take rice and daal and soak it at least for 3-5 hours or You can put for overnight also.
2

After soaking, blend it well. It shouldn't be to thick or thin.
If the mixer gets heated up, then stop and wait for some minutes.
3

When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water.
4

Now take the batter in a large bowl or pan. Add Eno and salt. If you are soaking for overnight, do not need to add ENO. It would fermented by itself
5

Mix very well.
Now lightly stir the batter, before you begin to make dosa.
Making Plain Dosa : Heat a cast iron pan. When the pan becomes hot, spread 1/4 to 1/2 tsp oil all over the 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.
6

Do not spread oil if you are using a non-stick pan, as you won't be able to spread the batter. Take out the excess water. Wipe your pan with kitchen towel.
7

Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.
8

Cook the dosa on a low to medium flame. Do regulate the flame as per the pan size and thickness. When you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center.
With the spoon spread the oil on the dosa. Cook till the base is nicely golden and crisp.
9

The base will leave the pan when its gets cooked.
Fold and serve sada dosa hot. Make all dosai this way.
Serve these crisp plain dosa with samba, Onion tomato Chutney, coconut chutney or Moongphalli Chutney.