Crispy Dosa Recipe / How to Make Crispy Dosa / No Fermentation Dosa / How to Make Dosa Batter in Mixie

I found that i have not posted separate dosa batter or soft idli batter, even though i experiment a lot with these. I made my dosa batter each time differently and note down the texture of each one and find the best among them.

You can check out my tiffin sambar recipe, chutney recipes for sidedish.

This dosa batter is kind of different one, normally you make dosa batter the day before, allow it to ferment and then use it the next day. But this one is a exception, you dont have to ferment it, Just grind it and use right away. I am telling you you dont sacrifice the real taste of dosa.

This dosa turned out to be crispy and equally good to normal dosa. I served it with my tiffin sambar recipe and it was a total hit. I was really proud that i found a perfect recipe if you dont have much time on hand. The cool thing is you can make this dosa batter in mixie, so no need to take heavy grinders out and you dont waste time in washing that up. So try this out and let me know how it turned out for you..

Preparation Time : 10 mins + 15 mins for grinding

Soaking Time : 8 Hours or Overnight

Cooking Time : 1 to 2 mins

Serves : 6 to 8

Ingredients:

Rice - 1 cup ( I used normal cooking rice )

Whole Urad Dal / Ulundu paruppu - 11/2 cup

Readymade Rice Flour - 1 cup

Salt to taste

Water as needed

Oil or Ghee for Panfrying

Method:

Wash rice and dal well in lots of water. Soak them overnight. Drain them and set aside.

Now Take the soaked dal and rice in a blender, add rice flour and puree them. Add in water and blend them till they are well blended.

Pour this in a bowl and add in salt. Add some water if needed and mix well. The batter shouldn't be too thick or too thin.

Now heat a tawa, pour a ladleful of batter in and make thin dosa. Drizzle some ghee or oil around the sides and cook on medium heat till it is golden.

Fold and serve.

Notes:

1)Wash rice and dal very well and then soak them.

2)While blending, the rice wont get too smooth. If it is a little grainy it is not a issue, But the dal should be too smooth.

3)I used storebought rice flour for the dosa and it worked perfectly.

4)In this dosa, since there is no fermenting, the consistency of the batter is very important. You should make it little pouring consistency, not too thick or too thin like rava dosa.

5)Cook it on medium heat till it gets nice colour on the dosa.

6)You can store this batter in fridge for two to three days.

7)This dosa is best when made thin, dont make it thick.

8)If you see that the batter is not spreading properly, then add little water to it. The consistency is the problem.
9)Serve this dosa with sambar, coconut chutney or tomato chutney.

Pictorial: