Crispy Sada Dosa





Sada dosa is a crispy crepe made from rice and split black gram. It is served in any Udupi hotels. It is perfect for the breakfast or evening tea time snacks and can also be had fort he dinner with any curry of your choice. You may fry it with ghee or with butter. You may load it with grated cheese too. You may stuff it with potato bhaji and enjoy masala dosa.

Measurement: 1 Cup = 180 ml
Makes: 18 to 20

 Ingredients:
  1. Urad Dal - 1 cup
  2. Parboiled rice (ukda)- 2 1/2 cups 
  3. Kolam rice (regular) - 1 cup
  4. Fenugreek seeds - 3 tsp
  5. Sugar - 1 1/2 tsp
  6. Salt to taste 
  7. Melted ghee / butter - as per your requirement
  8. Water - 450 to 500 ml approx for grinding.
Procedure:
  • Wash urad dal and rice at least thrice.
  • Soak dal, rice and fenugreek seeds for at least 6 to 7 hrs. Water level should be much above.
  • Drain rice and dal, grind it to a smooth paste by adding water. you will have to grind it in 3 batches. Pour this batter in a big vessel as it will nearly double after fermentation. Rest it for at least 8 hrs at room temperature to ferment.
  • After fermentation add salt and sugar and very little water  to adjust the consistency. The batter should be of pouring consistency.
  • Heat a nonstick frying pan.
  • Grease it slightly with ghee only before making first dosa.
  • Pour ladleful batter at the centre and quickly spread it in a circular manner as thin as possible.
  • Pour ghee around the edges and cover it with dosa lid just for 15 seconds. Let it turn slightly golden brown.
  • Pour ghee on top and flip over.
  • Fry for few seconds.
  • Give it a cut from the edge towards the centre and make cone.
  • Serve hot with coconut chutney and sambar or any curry of your choice.
  • For making remaining dosas, sprinkle water over frying pan before spreading the batter for each dosa.
Tip:
  • Initially the flame should be high for 5 seconds, then low to medium for each dosa.
  • First dosa will never be thin and crispy.
  • While spreading the batter, you may take the pan off the fire just to avoid sticking.
  • Making crispy dosa is a matter of practise, so don't give up if it doesn't turn that crisp.



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