Plain Dosa. I like dosa a lot, because it is easy to cook and delicious to eat. This is a regular dosa variety which is prepared in every south Indian houses but with some of my touch and tricks which helps in keeping the dosa soft for a long time. If you ask me to describe a perfect dosa, I would say that 'Dosa should have red crispy crust without a single white spot and a soft and porous white interior. But everybody can't make the perfect dosa, i have tried my best to get the crispy and perfect dosa. This is the simple and easy recipe with easily available ingredient's..
3/4 cup raw rice
1/4 cup urad dal (split black lentils)
2 tbsp cooked rice
2 tbsp poha (beaten rice)
1/4tsp fenugreek seeds
Oil for frying
salt to taste
Butter for serving.
Wash the urad dal, raw rice and methi seeds. Soak in a little water along with the poha and cooked rice for at least 2 hours.
Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
Heat a non-stick tava and grease lightly with oil. when hot, sprinkle a little water, pour a ladle of batter, spread it around, into a thin crepe and cook on one side.
Pour a little oil along the edges while cooking. When crispy, fold and serve hot with Sambar and Chutney.
Repeat for the remaining batter.