Not all dosas are created equally. The best dosas are slightly crispy and not oily. I have been told that these are the best dosas in India. I have tried to explain as best I can how to make them, including some of the small steps, such as drizzling oil onto edges of the dosa, which will create a slightly crispy edge.
- Yield: 6 to 8
- 2 Tbs pounded rice
- 1 cup ponnie or arborio rice
- 1 cup boiled rice (idly rice)
- 2 Tbs black gram dhal (skinned & split)
- 1 Tbs bengal gram dhal (split)
- 1 tsp fenugreek seeds
- Combin all the ingredients in a bowl and cover with filtered water. Leave soaking for 8-10 hours.
- Drain the water and then add 1-2 cups of fresh water and blend in an electric food processor until the mixture becomes smooth and is pouring consistency. It should cover the back of a spoon and be similar consistency to crepe batter.
- Place in a warm area (about 30.C/86. F). If necessary use a small table lamp inside a cupboard and measure the temperature. If the temperature is less it will take longer to ferment the batter; and if the temperature is too high it will result in a sour taste. Leave to ferment overnight.
- The next day add salt to taste.
- Heat a crepe pan or a traditional Indian iron flat pan on high with a few drops of oil. Spread the oil thinly across the pan with a brush then lower the heat.
- Pour in about ¼ cup of batter and spread evenly using the bottom of a small flat bowl.
- Drizzle oil onto the edge of the dosa and cover with a lid for a few seconds.
- Then loosen dosa edges with a spaturla and flip it over if you like your dosa crispy, otherwise do not flip over. Serve hot with various chutneys or any of your favorite sweet or savory toppings.