Crispy dosa

    By anita uttam patel  |  9th Jan 2018  |  
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    • Photo of Crispy dosa by anita uttam patel at BetterButter
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    About Crispy dosa Recipe

    Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice andblack gram. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambar and coconut chatni

    Crispy dosa, a deliciously amazing recipe to treat your family members. This recipe of Crispy dosa by anita uttam patel will definitely help you in its preparation. Surprisingly the preparations for Crispy dosa can be done within 900 minute. Isn't it interesting. Also, the time taken for cooking Crispy dosa is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Crispy dosa can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Crispy dosa is just too tempting. Cooking Crispy dosaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Crispy dosa is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Crispy dosa from Better Butter.

    Crispy dosa

    Ingredients to make Crispy dosa

    • 1/2 cup urad dal
    • 11/2 cup parboiled rice
    • 1 tsp fenugreek seeds
    • salt
    • oil

    How to make Crispy dosa

    1. Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.
    2. In another bowl soak rice for 4 hour
    3. Drain the urad dal and fenugreek seeds and rice and blend in a mixer to a smooth paste using water Transfer the mixture into a deep bowl add salt and keep aside.
    4. Cover and ferment in a warm place for 12 hours.
    5. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
    6. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a rol l.serve with sambhar and chutney

    Reviews for Crispy dosa (1)

    Maithili Iyer2 years ago


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