Crispy Sada Dosa

Measurement: 1 Cup = 180 ml
Makes: 18 to 20

Ingredients:

1. Urad Dal – 1 cup
2. Parboiled rice (ukda)- 2 1/2 cups 
3. Kolam rice (regular) – 1 cup
4. Fenugreek seeds – 3 tsp
5. Sugar – 1 1/2 tsp
6. Salt to taste 
7. Melted ghee / butter – as per your requirement
8. Water – 450 to 500 ml approx for grinding.

Procedure:

• Wash urad dal and rice at least thrice.
• Soak dal, rice and fenugreek seeds for at least 6 to 7 hrs. Water level should be much above.
• Drain rice and dal, grind it to a smooth paste by adding water. you will have to grind it in 3 batches. Pour this batter in a big vessel as it will nearly double after fermentation. Rest it for at least 8 hrs at room temperature to ferment.
• After fermentation add salt and sugar and very little water  to adjust the consistency. The batter should be of pouring consistency.
• Heat a nonstick frying pan.
• Grease it slightly with ghee only before making first dosa.
• Pour ladleful batter at the centre and quickly spread it in a circular manner as thin as possible.
• Pour ghee around the edges and cover it with dosa lid just for 15 seconds. Let it turn slightly golden brown.
• Pour ghee on top and flip over.
• Fry for few seconds.
• Give it a cut from the edge towards the centre and make cone.
• Serve hot with coconut chutney and sambar or any curry of your choice.
• For making remaining dosas, sprinkle water over frying pan before spreading the batter for each dosa.

Tip:

• Initially the flame should be high for 5 seconds, then low to medium for each dosa.
• First dosa will never be thin and crispy.
• While spreading the batter, you may take the pan off the fire just to avoid sticking.
• Making crispy dosa is a matter of practise, so don’t give up if it doesn’t turn that crisp.