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How to make Crispy Dosa

Dosa (Tosai) is a fermented crepe or "thin pancake" made from rice and black gram batter. It is a popular dish from Southern India and is served for breakfast lunch, dinner or afternoon tea with coconut chutney, sambar or fish curry. There are different types of Tosais'. In this video I've outlined the very basic steps in its preparation, the traditional way. INGREDIENTS: Idli rice -- 2Cups Basmati rice -1/2 cup Cooked basmati rice -1/2 cup Urid dal or Black gram dal -1 cup Fenugreek seeds -- 3 table spoons. Salt to taste. Water to blend. Ghee or oil to make tosai. METHOD: Soak idli rice, basmati rice, cooked basmati rice, urid dal and fenugreek seeds in water for 6-8 hours. Blend the soaked mixture with water (just enough to soak the grains). Stir the batter well and allow fermenting for about 8 hours. You may put the batter in pre-heated oven (at 50 degrees for 10 minutes) if the room temperature is less than 20 degrees Celsius. (Don't forget to switch off the oven before putting the batter in!) . Alternatively leave the oven lights on for 8 hours for the batter to ferment. Add salt to taste once fermented and stir well. Heat a flat-bottomed pan and spread batter as shown in the video. If the pan is too hot, Tosai will stick to it. One simple trick is to sprinkle water to bring down the temperature and wiping with a kitchen towel. Brushing the pan with a cut onion also prevents sticking to the pan. Add ghee/oil after spreading the tosai. Gentle strokes with the spatula helps to spread the oil all over the tosai. Separate the tosai along the sides first and flip it over for few seconds once it is brown. Fold into half and transfer to a serving plate. Serve hot with coconut chutney and/or sambar or fish curry.