Crispy Cup Dosa

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No, this dosa doesn’t look like a cup. It is called the crispy cup dosa, because one cup each of every ingredient is used—also making it easy to remember and repeat.

A thoughtful combination of fermented dal paste and besan enables you to make this dosa thin, crispy and really golden!

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Soaking Time:  4 hours.   Preparation Time:    Fermenting time:  12 hours   Cooking Time:     Makes 20 dosas
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  1. Soak the urad dal and chana dal in enough lukewarm water in a deep bowl, cover with a lid and keep aside to soak for at least 4 hours.
  2. Wash, drain and blend in a mixer to a smooth paste using approx. 1½ cups of water.
  3. Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 12 hours.
  4. Once fermented, add the besan, ¼ cup of water and salt and mix very well till no lumps remain.
  5. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
  7. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
  8. Fold over to make a semi-circle or a roll.
  9. Repeat with the remaining batter to make 19 more dosas.
  10. Serve immediately with malgapodi , coconut chutney and sambhar.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 08 May 15 05:05 PM

These dosas taste really nice when served just imm off the tava...I love to eat these with coconut chutney and sambhar.
 on 04 Feb 13 10:48 AM

Nice tasty dosa.