Find The Recipe:
Crispy Dosa with Cast Iron Dosa Pan & Wet Grinder
Ingredients:
- 2 cups rice (any variety)
- 1/2 cup urad dal (black gram)
- 1/4 teaspoon fenugreek seeds (optional)
- Salt to taste
- Water for soaking and grinding
For Making Dosas:
- Cast iron dosa pan
- Oil or ghee for greasing
Instructions:
For Preparing the Dosa Batter:
- Wash rice, urad dal, and fenugreek seeds (if using) separately.
- Soak rice and fenugreek seeds together in one bowl, and urad dal in another. Soak for at least 6 hours or overnight.
- Drain the water from both rice and urad dal.
- In a wet grinder, grind urad dal to a smooth, fluffy consistency by adding water gradually.
- Grind rice and fenugreek seeds to a smooth batter separately.
- Mix both batters together in a large bowl, add salt, and mix well. The batter should have a slightly thicker consistency than pancake batter.
- Allow the batter to ferment in a warm place for 8-12 hours or overnight, until it doubles in volume.
For Making Crispy Dosas:
- Heat the cast iron dosa pan on medium-high heat.
- Once the pan is hot, reduce the heat to medium. Pour a ladleful of batter onto the center of the pan and spread it in a circular motion from the center towards the edges, creating a thin dosa.
- Drizzle oil or ghee around the edges and on top of the dosa.
- Cook until the edges turn golden-brown and the dosa becomes crispy.
- Fold the dosa in half or roll it as desired and serve hot with coconut chutney and sambar.
Enjoy your crispy dosa made with the authentic combination of a cast iron dosa pan and a wet grinder!
*Recipe on video and text may differ from each other!
How to cook Crispy Dosa with Cast Iron Dosa Pan & Wet Grinder:
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