Ingredients:
- Idli rice – 1 ½ cup
- Raw rice – ½ cup
- Split channa dhal – 1 tblsp
- Toor dhal – 1 tblsp
- Urad dhal – ½ cup
- Methy/ fenugreek seeds – ½ tsp
- Flattened rice/Poha/ aval – ½ cup
- Salt –to taste
- Water – as req
- Gingelly oil – as req
Procedure:
- Wash and soak the raw rice and idli rice together and split channa dhal, toor dhal, urad dhal and methy seeds together for about 4-5 hours
- Now grind the dhal batter 1st and followed by rice batter
- Meanwhile soak 12 cup of flattened rice in a bowl and grind it finely in a small mixie jar.
- Mix all together with required amount of salt and allow it to ferment for at least 8- 10 hours (depends on the weather condition)
- Take some fermented batter in a bowl, add some water and mix well. The consistency should be easy spreadable.
- Heat a dosa pan and pour a ladle full of batter and spread the batter thinly into a clockwise direction and add required amount of oil to the dosa.
- Allow it to cook for 2 mins and flip it gently and serve.
- The crispy and thin “HOTEL SYLE DOSA” is ready to serve.
- Serve with some sambar and coconut chutney.
NOTE/TIP:
- Do not keep the batter more than 3 days, since we have added channa dhal and toor dhal, it will not stay for a long term.
- Always cook the dosa under medium-low flame; it helps the dosa to become crispier.
- If you want the dosa color to be lil brown in color, add a tsp of granulated sugar into your batter before making dosa.
- Usually in hotels, they add rice flour and besan flour in the dosa batter for more crisp.
