- 2 Cup Basmati Rice
- 1 Cup Toor Lentil
- 1/2 tsp Salt
- 1-2 tbsp Canola Oil
1. Separately wash rice and lentil well with plenty of water. Soak both rice and lentil separately 3-4 hours. Drain water from both. Now, grind dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Add a little water if needed.2. Mix both rice and dal together after grinding. Add salt and leave for 4-5 hours for fermentation. (Preferably overnight in a warm place.) Additional Notes: You can also add 1/2 tsp Sodium Bicarbonate to speed up the fermentation process.
3. Heat the iron griddle. Add 1/4 tsp oil to just coat the griddle. Keep heat on medium high. Pour a spoonful of batter in the centre and quickly spread with the back of the spoon to a thin round. Pour 1/2 tsp oil on all sides of round dosa. This helps to release dosa from griddle without breaking. Turn the dosa and cook on other side on low heat for 2 minutes. Additional Notes: Before cooking adjust salt to taste and add water (if needed) so that consistency of the batter should be thick enough to thickly coat on a spoon when dipped.4. Server it hot with Sambhar or Tomato / Onion chutney. Additional Notes: Dosa Crepe tastes best when served hot.
Savita's Recipe Notes:You can make the “Dosa” batter ahead of time and then keep it in freeze to reuse for 3-4 days.
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