In those restaurants they were like the perfect dosa...the edges are golden brown and crisp, whilst the inside is delectably soft.
It took me a while to perfect my dosa. The hardest part is making sure it didnt stick to the pan and making them come out thin and crispy like a paper dosa.
Once you become expert dosa maker youll see making these are time saving and effortless..
The good thing is you can make a large amount of batter to last up to a few days..
Rice and urad dal consist on the majors portions of this recipe, the channa dal is used to give a nice brown color to your dosa, and the methi seeds are there to give it a nice crunch.
Combine first four ingredients and let it soak in water for 4-5 hours or overnight. Once soaked drain most of the water and blend everything to a smooth consistency. Pour into a bowl and mix batter gently. Add salt to taste. About 2 teaspoons. Keep the batter by the stove and cover with a kitchen towel. Let it ferment for several hours. Once it is ready you may keep it in the fridge or make some dosai. Keep heat on high and let pan become very hot. Using a small ladle (about 1/2 cup batter) pour batter in the middle of the pan and swirl gently outwards until it resembles a crepe. Drizzle a little oil around the edges of the dosa. Cook 2 minutes.Remember---
never grease your dosa pan
and make sure your pan is very hot.
Dosa is ready when it looks beautifully golden brown on one side. It is not neccessary to cook other side, optional.
I often make these for my husband for breakfast, when hes in a hurry for work, I just take the batter out of the fridge and quickly make a couple of dosas. This recipe makes about 4 cups of batter and can last up to 3 days.
Oh by the way these are versatile as well and can be eaten with anything you like. Plain is just as perfect.