Crispy Dosa with Cast Iron Dosa Pan & Wet Grinder

Ingredients:

• 2 cups rice (any variety)
• 1/2 cup urad dal (black gram)
• 1/4 teaspoon fenugreek seeds (optional)
• Salt to taste
• Water for soaking and grinding

For Making Dosas:

• Cast iron dosa pan
• Oil or ghee for greasing

Instructions:

For Preparing the Dosa Batter:

1. Wash rice, urad dal, and fenugreek seeds (if using) separately.
2. Soak rice and fenugreek seeds together in one bowl, and urad dal in another. Soak for at least 6 hours or overnight.
3. Drain the water from both rice and urad dal.
4. In a wet grinder, grind urad dal to a smooth, fluffy consistency by adding water gradually.
5. Grind rice and fenugreek seeds to a smooth batter separately.
6. Mix both batters together in a large bowl, add salt, and mix well. The batter should have a slightly thicker consistency than pancake batter.
7. Allow the batter to ferment in a warm place for 8-12 hours or overnight, until it doubles in volume.

For Making Crispy Dosas:

1. Heat the cast iron dosa pan on medium-high heat.
2. Once the pan is hot, reduce the heat to medium. Pour a ladleful of batter onto the center of the pan and spread it in a circular motion from the center towards the edges, creating a thin dosa.
3. Drizzle oil or ghee around the edges and on top of the dosa.
4. Cook until the edges turn golden-brown and the dosa becomes crispy.
5. Fold the dosa in half or roll it as desired and serve hot with coconut chutney and sambar.

Enjoy your crispy dosa made with the authentic combination of a cast iron dosa pan and a wet grinder!