Sheetal Kamat

I always wanted to get the perfect, crisp dosa. Then I read up few books and got this recipy. The result was amazing, so much so good that I ate 5 dosas for dinner when I was planning to skip the dinner at all :)

Sadha Dosa
3 Cup Idly Rawa
1 Cup Udid Daal
1/2 Cup Mung Daal
1/2 Cup Tur Daal
1 Spoon Fenugreek Seeds
1/4 Cup Oil
Salt to taste

  • Soak idly rawa, udid daal, mung daal, tur daal and fenugreek seeds separately for atleast 8 hours
  • Remove the water from everything except fenugreek seeds
  • Mix fenugreek seeds and Udid daal and grind to get fine paste
  • Grind idly rawa, mung daal and tur daal to fine paste each separately
  • Mix all the grinded pastes
  • Keep it overnight in a warm place
  • In the morning, mix oil and salt well
  • Heat the tawa, then on the minimum temperature, sprinkle the salt water over the tawa and wipe the tawa with cloth
  • Put around 1/4 cup of mixture on the tawa in the middle
  • Quickly dip one cup in the salty water and spread the dosa from inwards to outwards with circular motion
  • Put little ghee from all sides and let the dosa cook on minimum temperature
  • Serve hot with chutney and/or sambhar

The Batter should be thinly grinded and properly fermented to get the dosa thin and crispy. You can use trick mentioned in : Aappe Recipy to ferment the batter in the winter days
While spreading dosa, you should be pressing the cup a little to make a thin spread

  1. Ajoy Nandi said...

    looks just like hotel :) ... nice brunch item :)

  2. Milind Chabbi said...

    hehe :) looking yummy... Ghee dosa or something ?

  3. Sheetal said...

    Thanks Milind :) Its a Plain dosa.. Ghee is minimal just for cooking it..

  4. Anonymous said...

    what machine are you using to grind the dal?

  5. i have a indian style mixer, i think from sumeet.

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