Yumm yumm crispy Dosa
Dosas are nothing but Indian pancakes, prepared very thin or thick and served along side a spicy and savory coconut chutney. You can read more about dosas here.
This recipe uses the lentil or urad dal and the all purpose flour (refined wheat flour) unlike the usual lentil rice combination and its known as Udid Maida Pollo in konkani or urad dal maida Dosa.Pollo in konkani means Dosa
There are so many varieties of Dosas and yet again this specific recipe is also very popular in the South kanara region and often called “Tuppa Dosa”. Tuppa in Kannada means Ghee.Liberal amonut of ghee is used to fry these dosas and that's the reason its so yumilicious and to die for! Growing up we had these dosas at least once a week and mom used to make spicy hinga/asafoetida chutney. It’s a regular at my place too since hubby dear loves it!
Another most important thing about making this dosa is its not instant meaning the Maida/all purpose flour batter has to sit for a good 3 to 4 hours minimum before mixing with urad dal batter because once you mix it in the water the Maida/flour has to settle down and then only you can mix it with the urad dal batter. So if you intend to make this dosa for breakfast you have to mix in the maida/all purpose flour in the water the previous night so that the flour is separated from the water and then discard all the water and pour it into the urad dal batter. They are paper thin and very crispy and golden like the way they serve at the restaurants!
So here’s a list of ingredients that goes into making crispy thin dosas!
Urad dal or black lentil ½ cup
Fenugreek or methi seeds ¼ tsp
Asafoetida or hing 1/2 tsp
All purpose flour/Maida(refined wheat flour) 1 cup
Oil/ ghee for frying (ghee preferred)
1. Firstly wash urad dal very well until the water is clear. (at least 4 to 5 changes of water)
2. In a big bowl soak the washed urad dal and methi seeds for about 4 to 5 hours.
3. Before grinding the ingredients wash the dal and methi seeds once again and drain the water and blend the ingredients to a smooth fine batter. Pour the batter in a bowl.Set it aside.The batter need not be fermented too much, it can be kept outside for about 3 to 4 hours and then store it in the Refrigerator.
4. In a separate deep & wide bowl add the all purpose flour and to this add good amount of water and mix it till you won’t see any lumps. Pour more water up to the rim and mix well again till it’s smooth and silky batter. Let it sit overnight and this helps the flour to settle down in the bottom.
5. Before making dosas slowly discard all the water from the all purpose flour and add it to the urad dal batter and mix well. Add salt and asafoetida and mix again. The consistency of the batter should not be very watery or very thick.
6. Heat up a tava/griddle to smoking hot and with a wet paper towel/tissue wipe off the tava.(If there is grease/oil there are chances of batter to be lumpy and won’t come out thin dosas)Pour a ladleful of batter on the tava and start spreading the batter to form a round and thin dosa. Drizzle a tsp of oil/ghee and cook it for about 1 to 2 minutes on a medium hot flame. Flip on the other side and cook further for about another 1 minute or 2 or till its crisp and golden.
Serve with hinga/asafoetida chutney.