Crispy and Soft Dosa - South Indian Style

Step 1: Soak Urad Dal

Take 1 glass of urad dal. Wash it thoroughly and soak it in water for at least 6 hours. The video shows washing the dal at 0:56.

Step 2: Soak Rice, Chana Dal, and Fenugreek

In a separate bowl, take 3 glasses of raw rice (ration rice is recommended), a small amount of chana dal (approximately 2 tablespoons), and 1 teaspoon of fenugreek seeds. Wash them thoroughly and soak them in water for at least 6 hours. The video shows adding rice at 1:07, chana dal at 1:21, and fenugreek at 1:27, then washing and soaking at 1:33.

Step 3: Soak Poha

Take 1 glass of poha (flattened rice). Soak it in water for about 15-20 minutes, just before you start grinding the batter. The video shows soaking poha at 1:58.

Step 4: Grind Batter (Initial Stage)

First, add the soaked urad dal to a wet grinder. Add some water (the video mentions 2 glasses of water for the entire grinding process, add gradually) and grind until it becomes a smooth and fluffy batter. The video shows grinding starting at 2:04.

Step 5: Add Poha and Continue Grinding

When the urad dal is half-ground, squeeze out the excess water from the soaked poha and add it to the grinder. Continue grinding. The video shows adding poha at 2:09.

Step 6: Add Rice Mixture and Finish Grinding

Add the soaked rice, chana dal, and fenugreek seeds to the grinder. Continue grinding all ingredients together until a very smooth, soft, and fluffy batter is formed. The batter should be thick but pourable. The video shows the final smooth batter at 2:38.

Step 7: Ferment the Batter

Transfer the ground batter to a large bowl. Cover it and let it ferment overnight (8-12 hours) in a warm place. The batter should rise significantly and become frothy, as shown in the video at 2:58.

Step 8: Prepare Batter for Dosa

The next morning, gently mix the fermented batter. Take the required amount of batter for immediate use in a separate bowl and add salt to taste. Mix well. Do not add salt to the entire batch if you plan to store it. The video shows mixing the batter at 3:11.

Step 9: Heat Tawa and Prepare for Dosa

Heat a dosa tawa (griddle) on medium-high heat. Sprinkle some water on the tawa to check if it's hot enough (it should sizzle). Wipe off any excess water with a clean cloth. The video shows this step at 3:36.

Step 10: Pour and Spread Dosa

Pour two ladles of batter onto the hot tawa. Using the back of the ladle, spread the batter in a circular motion from the center outwards to form a thin, even dosa. The video demonstrates this at 3:55.

Step 11: Cook Dosa

Drizzle a little oil around the edges of the dosa. Cook for 2-3 minutes until the edges start to lift from the tawa and the bottom turns golden brown and crispy. The video shows the dosa cooking and turning golden at 4:23.

Step 12: Fold and Serve

Gently fold the dosa in half using a spatula and remove it from the tawa. Serve hot with your favorite chutney. The video shows folding the dosa at 4:40 and serving it at 4:58.

• Soak urad dal and rice for at least 6 hours for proper fermentation.

• Wash rice thoroughly before soaking to ensure cleanliness.

• Grind the batter until it is very smooth and fluffy for best results.

• Allow the batter to ferment overnight in a warm place to achieve the desired rise and texture.

• Only add salt to the portion of batter you plan to use immediately to prevent the entire batch from becoming too sour.

• Sprinkle water on the hot tawa and wipe it before pouring the batter; this helps the dosa spread evenly and prevents sticking.

• Serve with different chutneys like coconut chutney or sambar.

• Add finely chopped onions or green chilies to the batter for a flavored dosa.