Sneha's Kitchen

We South Indians love our crisp dosas. Those thin paper like things are great taste bud ticklers stuffed or served with chutneys and sambars. Here in US we find people from different countries enjoying them. The French crepe is probably another version of dosa.
My mother makes great thin crispy dosas, and they are nice and white too, she says the trick is not to rush.

We get good dosas with the idli batter. A great dosa needs patience and practice. Don't heat the tawa too much, sprinkle water in between dosas so that the tawa does not get too hot. The batter sticks to the tawa and it is difficult to get a good shape and paper like thiness.



The proportions vary a little from idli, 3 cups raw rice or idli rice, 1 cup boiled rice, 2 cups urad dal. Soak rice and dal separately and grind to a smooth consistency. Allow to ferment and prepare crisp dosas. Pour a ladle of batter and slowly make a nice big circle, cook on one side and serve with chutney or sambar.