Dosa

We can count the people who doesn't likes crispy dosa. Ghee dosa + coconut chutney + drumstick sambar is the ultimate combination in the world.(Agree?) . Iam proud to say Iam a expert in making crispy dosa. During School and college days, I used to make crispy dosa for the whole family(batter making process will be done by my  mom...I dont want to do that messy works. But after marriage!!!!??? No way to escape from that work. )

Whenever i go to my grandma's house for the vacation. My uncle wants me to prepare dosa for him. Grandma and mami used to prepare dosa for all the members except mama. When my uncle comes to eat , my grandma leaves kitchen to me..(old memories...)

This post is for bachelors and beginners...

Here is the dosa recipe...

Ingredients:

Urad dal    -    1 cup

Idly rice    -    4 cups

Water    -    as needed

Salt    -    as needed

Method:

1. Soak urad dal and idly rice separately for 3 hours.
2. Grind urad dal first and collect it and then grind the  idly rice.
3. Use the large container for collecting batter .Add salt and mix well with clean hand or you can use spatula.(mixing with hands helps for fermentation of batter)
4. Allow the batter to rest in the warm place for 12 -14 hours.
5. The fermented batter will be raise in quantity and it looks like this:
   
   
   
6. The batter is now ready for  making idli.
7. keep it in fridge. And it should be rest there for a day.The batter will now shrink a bit in volume. 
8. Take the required amount of batter in the large bowl and mix very little amount of water , say 1 or 2 table spoon. Now the batter is ready for making dosa.
9. Make thin dosas
10. Now the crispy dosa is ready
    
    Here it is:
    
    
    
    Serve with chutney or sambar of your choice.
    
    

Note:

• Use any cup of your choice. I used 180 grams as 1 cup.
• The ratio purely depends on the quality of urad dal. So use good quality urad dal. If your idly turns hard then increase the quantity of urad dal than the mentioned ratio.