Crispy Cup Dosa ( Idlis and Dosas )

by Tarla Dalal

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Accompaniments

Healthy Coconut Chutney
Healthy Green Chutney (wraps and Rolls)
Khajur Imli Ki Chutney ( Low Calorie Healthy Cooking )
Khajur Imli Ki Chutney ( Non- Fried Snacks )
Khajur Imli ki Chutney (Chaat)
Khajur Imli Ki Chutney (kebabs and Tikkis Recipes)
Khajur Imli ki Chutney
Lahsun ki Chutney
Low Calorie Green Chutney
Malagapadi Powder
Meetha Chutney ( Mumbai Roadside Recipes )
Mint and Coriander Chutney
Mint and Onion Chutney
Mysore Chutney
Nutritious Green Chutney
Peanut Curd Chutney ( Faraal Recipe)
Phudina Chutney ( Kebabs and Tikkis Recipes)
Phudina Chutney ( Non- Fried Snacks )
Radish Chutney (kebabs and Tikkis Recipes)
Raw Mango and Onion Chutney (Home Remedies)
Raw Mango and Onion Chutney
Ridge Gourd Peel Chutney
Sukhi Lehsun Chutney ( Mumbai Roadside Recipes )
Sweet Chutney ( Dvc )
Sweet Chutney ( Eat Your Way To Good Health )
Sweet Chutney (Party Cooking )
Sweet Chutney (SUTM)
Teekha Chutney ( Mumbai Roadside Recipes )
Teekha Phudina Chutney ( Mumbai Roadside Recipes )
Tomato Chutney ( Idli and Dosas)
Tomato Chutney ( South Indian Recipes )
Tomato Chutney (Cooking with 1 Teaspoon of Oil)
Tomato Chutney
Vegetable Rava Idli with Coconut Chutney ( Tiffin Treats For Kids )

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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: 15 mins
Fermenting Time : Overnight.
Cooking Time: 20 mins
Makes 8 servings
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Ingredients

1 cup urad dal (split black lentils)
1 cup chana dal (split bengal gram)
1 cup besan (bengal gram flour)
salt to taste
oil for cooking

To Serve
malagapadi powder

Method

Soak the urad dal and chana dal in lukewarm water for at least 4 hours.
Wash, drain and grind to a smooth paste with a little water.
Cover and allow to ferment overnight.
Next day, add the besan, 1 cup of water and salt and mix well.
Heat a non-stick tava on a medium flame till hot and grease it with a little oil.
Spread one ladle full of the dosa batter thinly on the tava.
Pour some oil from the sides and roast the dosa on a medium flame till it is golden brown in colour.
Fold the dosa into half and remove from the tava.
Repeat with the remaining batter.
Serve hot with malagapadi powder.