Crispy Dosa

Paper dosa is a South Indian delicacy that is loved by food enthusiasts for its crispy, flavorful, and large size. This vegan dish is typically served with coconut chutney and spicy potato masala. The recipe we present here aims to replicate the light, crispy paper dosa often found in cafes. By incorporating ingredients like chana dal and rava (sooji), this recipe achieves the desired crisp texture. To create an authentic restaurant-style paper dosa experience, serve it with coconut chutney and lentil-based potato masala. You can also prepare the potato bhaji and the spiced dosa if you have the time and inclination.

Cooking Time: 14 hours

Serving Size: 15 dosas

INGREDIENTS:

Dosa Batter:

• ¾ cup Sona masoori rice
• ¾ cup Idli rice
• ½ cup Urad dal gota
• 1 tablespoon Toor dal
• 1 tablespoon Chana dal
• 3 tablespoons Flattened rice (poha)
• ½ teaspoon Methi seeds
• 1 teaspoon Rock salt
• Ghee or oil (for cooking)

Potato Masala:

• 4 medium potatoes
• 1 medium onion
• 1-2 green chilies
• 6 cashews, broken
• 1 teaspoon ginger
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon chana dal
• ¼ teaspoon asafoetida
• ½ teaspoon turmeric powder
• 15 curry leaves
• Salt, to taste
• Cilantro, to garnish

INSTRUCTIONS:

Dosa Batter:

1. Rinse Sona masoori rice, toor dal, urad dal gota, and methi seeds thoroughly and transfer them to a large mixing bowl.
2. Add enough water to the grains, dals, and poha to soak them thoroughly before blending in a high-powered blender. Allow them to soak for at least 6-8 hours or overnight.
3. Once soaked, drain the water from the grains, dals, and poha before blending them in a high-powered blender. You should achieve a smooth batter consistency.
4. Transfer the batter to the steel pan of the Instant Pot.
5. Add one teaspoon of rock salt to the batter and mix well with your hands. Allow it to ferment for about 8-10 hours.

Potato Masala:

1. Boil and peel the potatoes. Dice them into small pieces and set aside.
2. Heat one tablespoon of oil in a medium-sized pan.
3. Add chana dal, broken cashews, and minced ginger. Sauté until the cashews turn golden brown.
4. Toss in the mustard seeds and asafoetida.
5. Add the chopped onion, diced green chilies, and curry leaves. Sauté until the vegetables soften.
6. Add the diced potatoes and turmeric powder. Cook until the potatoes are well-mixed with the spices.

Cooking Dosas:

1. Heat a cast iron griddle on medium-high heat.
2. Cut an onion in half, pierce it with a fork, and use it to spread a thin layer of oil on the griddle.
3. Pour a ladle of dosa batter into the center of the griddle and quickly spread it in a circular motion to create a thin layer. Start from the center and work your way outwards to ensure even thickness.
4. Drizzle some ghee or oil over the dosa, including the center.
5. Fold in the cooked potato masala, placing it in the center of the dosa.
6. Cook the dosa until it turns golden and crispy.
7. Fold the dosa in half or roll it up as desired.
8. Prepare all the dosas in the same manner.
9. Serve the crispy masala dosas immediately with sambar, coriander coconut chutney, or tomatillo salsa for a delightful South Indian meal. Enjoy!

TIPS:

• Maintain Griddle Heat: It’s crucial to keep the griddle’s heat consistent. Even a slight change in temperature can make it difficult to spread the dosa batter evenly.
• Customize Spices: Adjust the level of spiciness in the potato masala to suit your taste. You can add more green chilies for extra heat or reduce them for a milder flavor.
• Soaking Time: Ensure that you soak the rice and lentils for at least 6-8 hours or overnight. This step is essential to achieve the desired texture in the dosa.
• Use a Blender: A high-powered blender is recommended for preparing the dosa batter as it helps achieve a smooth consistency.
• Thinning Batter: If the dosa batter is too thick, you can add a little water to thin it out. The batter should be of pouring consistency.
• Cooking Dosas: When spreading the dosa batter on the griddle, use a circular motion to create a thin layer. Start from the center and work your way outwards for an even thickness.