Crispy Dosa Recipes

CRISPY OATS DOSA RECIPE

Steps:

• Place oats and soaked water in the bowl of a food processor. Process until smooth. Pour this smooth batter into a large bowl.
• Drain urad dal, and add it to the food processor. Add enough water, and grind to a smooth batter. Add this batter to the oats mixture in the large bowl. Season with salt.
• Meanwhile, heat a dosa pan or tawa over medium-low heat. Cut an onion in half, and dip it in oil to grease the pan. Add ¼ cup dosa batter, and spread the batter in a circular motion.
• When the top of the dosa starts to dry, add a teaspoon of oil. When the underside of the dosa becomes brown, flip it over to cook the other side. Add another teaspoon of oil on top. When the dosa turns brown and crispy, remove from heat. Continue with the rest of the batter.
• Serve dosas hot with your favourite chutney and sambar.

INSTANT DOSA RECIPE | CRISP INSTANT DOSE RECIPE WITH SOOJI

Steps:

• firstly, in a blender take 1 cup rava and blend to a fine powder.
• transfer the powdered rava into a large bowl.
• add 2 tbsp rice flour, 2 tbsp wheat flour and mix well.
• now add 2 tbsp hot oil and mix well well. adding hot oil to flour helps to get crispy dosa.
• further add 1 cup curd, 1 tsp sugar, ½ tsp salt and mix well. adding curd helps to give sourness and activate baking soda.
• add 1 cup water and mix using a whisk.
• mix until a smooth lump-free batter is formed.
• rest for 10 minutes helping rava to absorb water.
• now add ¼ tsp baking soda and mix gently.
• pour the dosa over hot tawa and spread gently.
• pour a tsp of oil and roast on medium flame until it turns golden brown.
• scrape the dosa from sides and fold half.
• finally, instant dosa with sooji is ready to enjoy with garlic chutney.

CRISPY DOSA RECIPE: HOW TO MAKE CRISPY DOSA RECIPE AT HOME | HOMEMADE CRISPY DOSA RECIPE - TIMES FOOD

Steps:

• Soak urad dal and rice for a couple of hours and make a fine paste of the mixture by adding water, as per the requirement.
• Prepare the batter by adding a pinch of salt to taste and mix all the Ingredients well. Do not make the batter too thin.
• Allow the mixture to ferment for about 6 to 7 hours. Once the batter rises and there is obvious fermentation which becomes imminent from the aroma of the batter.
• Heat a non-stick flat tawa for 10 minutes on a low flame. Pour one tsp of oil on the tawa. Spread the oil evenly with a thinly sliced onion. Onion is used as a non-stick medium. But even on a non-stick tawa, it will only enhance the non-stickiness to the tawa.
• Sprinkle little water so that excess heat is absorbed.
• Now, use a flat bottomed bowl and spread the batter on the tawa. Begin from the centre and go on spreading till you think it is even and has spread itself properly.
• Add oil through the dosa circumference so that it seeps in from all directions. Be patient especially if you want to make it on a low flame. And if you want to get it quick, increase the flame but not too high and be watchful of how much has been cooked.
• As soon as you can spot golden colour through the sides and the middle of the dosa, take a flat ladle (or a wooden thin spatula) and instead of flipping it just roll it over from one end to the other.
• Serve hot with sambhar and chutney of your choice. Make sure you do try the recipe and let us know in the comments how you liked it.

CRISPY DOSA

Steps:

• First take rice and dal in two separate bowls.
• Then wash rice and dal separately under cold water.
• Once rice and dal is washed then drain off all excess water.
• Now add fenugreek seeds in rinsed rice and soak it in 1 1/2 cups of water.
• Also soak drained dal in 3/4 cup of water.
• Leave it to soak overnight or 8 hours.
• Once rice and dal is done soaking, drain off all excess water from soaked rice and dal.
• Now add rice and dal together in the blender, add 3/4 cups of water and blitz to make a smooth paste.
• Pour the mixture into bowl, cover and leave it for fermentation overnight or until it doubles in its original volume.
• After batter is fermented, add salt to the batter and mix well.
• Heat nonstick pan over medium heat.
• Grease pan with oil.
• Now pour a ladleful of batter in the center of the pan and spread that around in to clockwise direction.
• Drizzle some oil around the dosa.
• Allow it to cook until edges starts to leave the sides of the pan and dosa gets light golden color.
• Give that a flip and cook from other side for few mts.
• Serve hot with Coconut chutney and Sambar!

DOSA RECIPE | DOSA BATTER RECIPE

Steps:

• In a bowl take the idli rice or parboiled rice along with the regular white rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video. The video has the recipe ingredients doubled in proportion.
• To the same bowl, add urad dal and fenugreek seeds.
• Rinse the rice, lentils and methi seeds together a couple of times and keep aside.
• In a separate bowl, take the flattened rice.
• Rinse it once or twice in water and then add rinsed flattened rice to the bowl containing the rinsed rice+lentils+methi seeds.
• Pour 1.5 cups water. Mix. Cover with a lid and soak everything for 5 to 6 hours.
• Drain all the water and add the soaked ingredients in a wet grinder jar.
• Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. A smooth consistency of batter is also fine.
• If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water.
• Now take the batter in a large bowl or pan.
• Add ½ tsp rock salt. Mix very well. Cover and allow to ferment for 8 to 9 hours or more. Time of fermentation will vary depending on the temperature conditions.
• A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.
• Now lightly stir the batter, before you begin to make dosa.
• Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan. Do keep the heat on low to low-medium heat, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium.
• Do not spread oil if you are using a non stick pan, as you won't be able to spread the batter.
• Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.
• Cover it with a lid and cook the dosa on a low to medium heat. Do regulate the flame as per the pan size and thickness.
• When you see the batter on the top has cooked well and the bottom has become crisp and golden, then sprinkle ¼ to ½ teaspoon oil on the edges and center.
• With the spoon spread the oil on the dosa.
• Cook till the base is nicely golden and crisp. The base will leave the pan and the sides will also get separated when it gets cooked.
• Fold and serve sada dosa hot. Make all dosai this way.
• Serve these crisp plain dosa with sambar or potato masala or coconut chutney.

PAPER DOSA RECIPE | CRISPY PAPER DOSA | SOUTH INDIAN PAPER DOSA | RESTAURANT STYLE PAPER DOSA |

Steps:

• For crispy paper dosaTo make crispy paper dosa, wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well.Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency.Add the salt and mix well.Heat a non-stick tava (griddle) and grease it lightly using ghee.Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9") diameter thin circle.Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 9 more crispy paper dosas.Serve the crispy paper dosa immediately with sambhar and coconut chutney.
• We have a huge collection of Dosa recipes on our website. So, apart from paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | you can try out other recipes like. Adai Dosa Moong Dal Dosa Buckwheat Dosa Guidance for making the perfect Paper Dosa. Make sure your soaking of the rice and the dal is made as per the recipe, or else the batter will not be smooth even after blending. While blending , make sure you take a spoon and mix everytime you stop the blender, as the rice is heavier, it tends to settle down and make the machine hot too. Adding of little sugar is neccesary, as it helps to give good colour to the South Indian paper dosa. Try not to skip the step. Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style paper dosa to spread easily in a circular motion.
• To make the batter of paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | Wash and soak the raw rice in a bowl with enough water for 3-4 hours. Wash and soak the urad dal separately in water enough to cover the surface of the dal. Soak this as well for 3-4 hours. Take a mixer jar and add the rice to it. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Next, add the urad dal into the jar. Also, add the rice flour for crispiness. Add about 1 ½ cups of water to a smooth paste.You should get a batter of thick pouring consistency. Add the salt to taste and mix well. You don't need to ferment this batter. You can also add a tespoon of sugar for better color.
• Take a non-stick tava (griddle) and grease it lightly using ghee. Let it get heated up. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Sprinkle a few drops of water on the tava (griddle) and wipe it off gently using a muslin cloth.Your tava is now seasoned and is ready to use. Pour a ladleful of the Crispy Paper Dosa batter onto the tava. Spread the batter in a circular motion to make a 225 mm. (9") diameter thin circle. Apply a little ghee over the paper dosa | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | and along the edges. Cook on a medium flame till the dosa turns golden brown in colour and crisp. You dont need to flip the dosa to cook it. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Fold the edges over to make a semi-circle or a roll. Repeat with the remaining batter to make 9 more Crispy Paper Dosas. Serve Crispy Paper Dosa immediately with sambhar and coconut chutney.
• If you like paper dosa recipe | crispy paper dosa | South Indian paper dosa | restaurant style paper dosa | then try our Mysore Masala Dosa. See detailed step by step recipe of Mysore Masala Dosa. Makes 4 dosas. Ingredients For The Mysore Chutney (makes 1 1/2 Cups) 1/2 cup chana dal (split bengal gram) 1 tbsp urad dal (split black lentils) 2 tbsp oil 5 whole dry kashmiri red chillies , broken into pieces 1 tbsp chopped jaggery (gur) 3 garlic (lehsun) cloves 1/2 tbsp tamarind (imli) pulp 4 peppercorns (kalimirch) 3/4 cup grated coconut 1 tsp chilli powder salt to taste For The Mysore Masala 4 tbsp butter 4 tbsp chopped onions 4 tbsp chopped capsicum 4 tbsp shredded cabbage 1 cup chopped tomatoes 2 tbsp grated beetroot 2 tbsp grated carrot 2 tsp chilli powder 2 tsp pav bhaji masala 1 tbsp finely chopped coriander (dhania) salt to taste 1 cup potatoes masala Other Ingredients for Mysore Masala Dosa 2 cups readymade dosa batter 6 tsp butter 6 tbsp mysore chutney , recipe above For Serving with Mysore Masala Dosa coconut chutney sambhar Method For the mysore chutney Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour. Add the red chillies and sauté on a medium flame for 2 minutes. Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute. Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside. For the mysore masala Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the capsicum and sauté on a medium flame for 1 more minute. Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Divide the masala into 4 equal portions and keep aside. How to proceed to make mysore masala dosa Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8") diameter circle. Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it. Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides. Repeat steps 1 to 4 to make 3 more mysore masala dosas. Serve the mysore masala dosa immediately with coconut chutney and sambhar. Handy tip: Store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.
• You don't need to ferment this batter. You can also add a tespoon of sugar for better color. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Take a non-stick tava (griddle) and grease it lightly using ghee. Let it get heated up. Sprinkle a few drops of water on the tava (griddle) and wipe it off gently using a muslin cloth.Your tava is now seasoned and is ready to use. You dont need to flip the crispy paper dosa to cook it.

DOSA RECIPE | HOW TO MAKE DOSA BATTER

Steps:

• Firstly add urad dal, chana dal & methi seeds to a large bowl. Rinse them very well several times and discard the water. Soak them together in enough fresh water for 4 to 5 hours.
• Next add rice to another bowl and rinse a few times. Pour fresh water and soak in ample water for 4 to 5 hours.
• Soak poha in ¼ cup water 30 mins before blending the batter.
• Drain the water from the dal & methi. Add them to a blender jar along with salt, soaked poha and ¾ cup water. You can also skip salt at this stage if you live in a hot region. Add it to the batter just before you make dosas.
• Grind to a smooth batter until smooth & bubbly or frothy. If needed add more water about 2 to 4 tbsps. It will be of thick pouring consistency and not very runny. Transfer this to a large pot.
• Drain the water completely from rice & add it to the jar. Then pour ½ cup water.
• Blend to a smooth or slightly coarse batter. It will be of thick pouring consistency and not very runny.
• Pour this to the urad dal batter and mix well both of them well with your clean hand. Warmth in the hand will help in fermentation. The consistency should not be too thick & too runny otherwise the batter will not ferment. (Check video to understand the consistency)
• Cover the pot and ferment it in a warm place until the batter rises and turns bubbly. If you live in a warm region, then you can just keep it on the counter overnight. It may take anywhere from 5 to 16 hours depending on the temperature.
• To ferment in colder regions, preheat the oven at the lowest setting (140 F or 60 C) for 10 mins. Turn off the oven and keep the dosa batter inside with the oven light ON. You can also use your instant pot to ferment with the yogurt settings. Use an external lid and not the IP lid. I ferment for only 7 to 8 hours in the oven & IP.
• Check if properly fermented: Well fermented dosa batter will rise & increase in volume. It will be frothy and bubbly. To check, drop half a spoon of this batter into a bowl filled with water. Well fermented batter will float & not sink.
• Stir the dosa batter once. Transfer a portion of this to another small bowl to make dosas. Refrigerate the rest for up to 1 to 2 weeks.
• The fermented batter usually becomes thick, so add little water good enough to thin it down. At this stage it has to be of a pouring consistency yet thick. (check video)
• If making masala dosa, you will have to make this potato masala or any chutney from here.
• Grease a dosa pan or tawa with few drops of oil. You can also rub the oil with a slice of onion. This prevents the dosas from sticking to the pan.
• Heat it until hot enough. To check you can sprinkle little water over then pan. If it is ready it will sizzle.
• Stir the batter well in the bowl. Take a ladle full of dosa batter & pour on the center of the hot griddle/ tawa.
• Immediately begin to spread it evenly starting from the center in a circular motion in clockwise direction to make a thin crepe.
• Increase the heat to slightly high and let it cook for a minute then add oil or butter towards the edges.
• The edges of the dosa will begin to leave/ come off the pan when done. Continue to toast until the dosa turns golden and crisp.
• Not all dosas need to be cooked on the other side. Only thicker ones need. If you wish to cook on the other side, flip it when the edges begin to rise from the pan. Cook on the other side of the dosa. Then flip back and toast until the base becomes crisp & golden.
• Before making the next dosa, reduce the heat to low. You can also rub with the cut onion and then pour the batter.
• Serve dosa with coconut chutney, potato masala & tiffin sambar.

THIN AND CRISPY DOSA (INDIAN CREPE)

Steps:

• * Rinse the rice until the water runs clear, then soak in water for at least 5 hours.
• ** Rinse the chana dal, urad dal, and fenugreek seeds, then soak together in water for at least 5 hours.
• When you're ready to make the dosa batter, soak the poha (flattened rice) in ¼ cup water for 15-20 minutes. Set aside.
• Meanwhile, drain the soaked dal and fenugreek. Transfer to a high-speed blender with 1½ cups water, soaked poha, and salt (if using). Blend on high speed until very smooth. Pour into the liner of your Instant Pot (or slow cooker).
• Next, drain the soaked rice. Transfer to a high-speed blender with ¾ cup water. Blend on high speed until very smooth. Pour into your Instant Pot (or crock pot/slow cooker) with the dal batter. Stir the batter until well combined.
• Place a clear lid on the Instant Pot (or crock pot/slow cooker) so that you can visually monitor the fermentation process.
• Start the Instant Pot using the "Yogurt" setting and set for 12 hours (or start the "keep warm" setting on your crock pot/slow cooker. Low may be too hot!!) Keep an eye on the batter, allowing it to ferment for 8-12 hours. When the batter appears frothy and bubbly, has a slight fermented smell, and increased in volume, it's ready to test. If the batter doesn't begin to bubble, it may be too thick. Stir in 1/2-1 cup water to thin it out a little.
• To test the fermented batter, fill a small bowl or glass with water. Dip a clean spoon into the fermented dosa batter and pour it directly into the water. If the batter floats, it is ready. If it sinks, allow the batter to ferment longer.
• If not using immediately, transfer to a glass jar and store covered in the refrigerator.
• The dosa batter should be thin enough to pour evenly. The thinner your dosa batter, the thinner and crisper your dosa will be. I Start by pouring a portion of your dosa batter into a small bowl and slowly add water until you get the consistency thin
• Heat a large non-stick skillet, dosa pan, or crepe maker over medium heat for at least five minutes.
• Only if required, lightly wipe a tiny amount of avocado oil with a paper towel across the surface***. You'll know your pan isn't hot enough or if you're using too much oil if you aren't able to spread the batter evenly or it keeps coming off the pan. The batter should adhere to pan.
• Pour a portion of batter into a jar or glass. Add a little water if needed to make a thin batter. It should pour smooth and evenly. Alternatively, you can use a ladle.
• Pour or ladle about ½ cup of the dosa batter onto the center of the hot skillet.
• Moving quickly, use the ladle to quickly spread the batter in large concentric circles, starting in the center and spreading outward to the edge. Alternatively, you can use a crepe spreader tool or pick up the pan to swirl the batter evenly on the surface of the pan. (The amount of batter you need is based on the size of the pan you are using - you'll need less batter for a smaller pan and more for a larger pan.) If the dosa isn't cooking, adjust the heat or reduce the amount of oil used. The batter should adhere to the pan.***
• You'll know the dosa is ready when the surface appears dry (3-4 minutes), the edges and bottom surface appear golden brown, and the edges begin to come off the pan.
• Carefully transfer the dosa to a serving plate and fill with aloo masala (potato filling). You can fold it in half like an omelet, which is more traditional. Or you can roll it up the way it's served in Indian restaurants. The choice is yours. I find it's easier to roll the dosa up.
• Serve the dosa filled with the aloo masala (potato filling), with a hot bowl of Sambar (Indian vegetable soup), coconut chutney, tamarind chutney, or mint chutney, if desired.
• To make more dosa, use a paper towel or clean damp cloth to wipe any residue from the surface of the pan. Then pour the batter onto the surface and spread it quickly and evenly just like you did before. Sometimes the first dosa doesn't come out well if your pan isn't hot enough or seasoned well. It may not look pretty, but it still tastes good!
• This dosa batter stores very well in the refrigerator for up to five days. The dosa do not stay crisp and should be made right before you want to eat them.