Crispy Dosa
- 35 min
- Serves 4
- 6 ingredients
30 minutes to prep, 5 to cook. A classic South Indian breakfast of thin, golden crispy dosas made from a fermented rice and lentil batter. The batter ferments to develop a light, airy texture, and the dosa is cooked quickly with a touch of oil for a satisfying crunch. Perfect for a quick, vegetarian meal served with chutney or sambar.
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Method
Combine rice, yellow split peas, urad dal, and water in a bowl; allow the mixture to ferment until it becomes bubbly and frothy.
Grease the cooking surface of a flat pan with a thin layer of oil or ghee.
Heat the pan over medium heat.
Pour a ladleful of fermented batter onto the hot pan and spread it in a circular, spiral motion to form a thin, round crepe.
Drizzle a little oil or ghee over the surface of the dosa in a concentric pattern.
Cook until the edges turn golden and the dosa becomes crisp.
Remove the dosa from the pan and serve hot, optionally sprinkling seeds on top.
Tips while you cook
- Lightly grease the pan
- Apply a thin layer of oil or ghee to the cooking surface before heating.
- Spread batter in a spiral
- Pour a ladleful of batter and spread it in a circular, spiral motion to form a thin crepe.
- Drizzle oil for crispness
- Add a little oil or ghee in a concentric pattern over the dosa while it cooks.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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