Crispy Dosa Subbadu’s
Crispy Dosa Subbadu's
It is the recipe that we follow in my house. All my relatives and friends who have eaten dosas in my house can never forget them. Especially when subbadu makes them they come out extra tasty. My son and daughter say they are the best dosas that they have ever eaten so please try them and enjoy the wonderful taste with yerakaram chutney i have given elsewhere on this site.
Ingredients
- 31/2 glasses Raw Rice
- 1/2 glass Urad Dal (udhi Papu ) a little less than half
- 1/4 glass Puffed Rice
- 1/4 tsp Fenugreek seeds (menthulu)
- 1 tsp Salt
- 1/4 tsp Soda optional
Instructions
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Wash the rice, fenugreek seeds and urad dal and soak them separately in water for minimum 5 hrs. Also soak puffed rice for atleast 2 hrs.
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Then grind them into a smooth paste will take 30 to 40 minutes. I use ultra grinder.
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Now ferment the batter overnight at least 8 hrs.
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Then take dosa pan and apply very little oil and rub all over the pan and let it get heated and pour one ladle full of batter onto the pan and spread it evenly making a round and leave oil around the dosa and let cook till lightly browned and remove the dosa with wooden spatula.
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Serve hot with chutney and sambar. I like it best with yerakaram chutney ( onion and coconut and red chili powder). I spread it on the dosa when on the pan.
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The batter should not be too thick or too loose. Experiment with different consistencies and you will get soft to crisp dosas. Best of luck.
