Making Crispy Dosa

Dosa is very famous South Indian dish made of rice and urad dal (lentil). It’s the very common breakfast or dinner in many south Indian households. Often served with sambar or chutney.

Method:

Dosa batter will look “little” watery (not too watery) than idly batter. So add little water to the batter if it’s thick.

Heat the dosa pan. Check if the pan is ready by sprinkling some water over it. If you get the sparkling sound, pour the batter in round shape using a ladle. Sprinkle some oil (preferably sesame oil) over it. Keep the flame medium. Wait for few seconds.

Turn the dosa to other side when you see them tuning crisp and light brown. Keep the flam low for few seconds and remove from the pan.

Serve it with chutney, sambar or idly/milagai podi.