Crispy Dosa
A traditional Indian breakfast dish, Crispy Dosa is a thin, crispy pancake made from a fermented batter of rice and lentils, served hot and golden brown.
Ingredients
- 2 cups Parboiled rice
- 0.5 cup Split urad dal
- 0.5 cup Split Bengal Gram
- 0.5 cup White rice (Cooked)
- 1 teaspoon Fenugreek seeds
- 2 tablespoons Rava
- 5 tablespoons Sunflower oil
More recipes using Split urad dal
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Medhu Vada
A traditional South Indian snack made from split urad dal, seasoned with spices and deep-fried to a crispy golden brown. Served hot with coconut chutney or sambar.
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Dahi Vada/Curd Vada
A popular South Indian snack made with deep-fried lentil fritters soaked in seasoned yogurt, garnished with mustard seeds and curry leaves.
Instructions
- 1Soak the parboiled rice, split urad dal, split Bengal gram, fenugreek seeds, and cooked white rice together for 2 hours. Using a mixer grinder, grind the soaked ingredients into a smooth paste.
- 2Add rava to the batter and mix well. Allow the batter to ferment for 8 hours.
- 3Heat a tawa over high flame. Spread a ladleful of batter onto the tawa, spreading it evenly. Drizzle sunflower oil around the edges. Cook until the dosa is golden brown. There is no need to flip it.
- 4Serve the crispy dosa hot. It is a healthy breakfast option, providing energy throughout the day.
