Dosa Recipe - Crispy South Indian Rice Crepes

Master the art of making crispy, golden dosas at home. This authentic Tamil dosa recipe creates restaurant-style crispy crepes perfect for breakfast.

• 2 cups dosa rice or parboiled rice
• 1/2 cup urad dal (split black gram)
• 1/4 tsp fenugreek seeds
• 1 tsp salt
• Water for grinding
• Oil for cooking dosas

1. 1

   Wash and soak rice with fenugreek seeds for 5-6 hours. Soak urad dal separately.

2. 2

   Grind urad dal with minimal water to a smooth, fluffy batter. Transfer to a large bowl.

3. 3

   Grind rice to a slightly grainy consistency. Mix with urad dal batter.

4. 4

   Add salt and mix well. The batter should be thinner than idli batter, like a flowing consistency.

5. 5

   Cover and ferment in a warm place for 8-12 hours until the batter doubles in volume.

6. 6

   After fermentation, mix the batter gently. Add water if needed to achieve pouring consistency.

7. 7

   Heat a cast iron or non-stick dosa tawa on high heat. Once hot, reduce to medium.

8. 8

   Sprinkle a few drops of water on the tawa. If they sizzle, the tawa is ready.

9. 9

   Pour a ladleful of batter in the center. Spread in circular motion from center to edges to make a thin crepe.

10. 10

    Drizzle oil or ghee around the edges. Cook until the bottom is golden brown and crispy.

11. 11

    Fold the dosa in half or roll it. Serve hot with chutney and sambar.

Per serving. Values are approximate.