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 :)


Ingredients
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
Ghee

Method

• 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

Notes
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