Crispy Cup Dosa
by Tarla Dalal
Added to 594 cookbooks
This recipe has been viewed 50307 times
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!
- 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.
- Wash, drain and blend in a mixer to a smooth paste using approx. 1½ cups of water.
- Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 12 hours.
- Once fermented, add the besan, ¼ cup of water and salt and mix very well till no lumps remain.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
- 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.
- Fold over to make a semi-circle or a roll.
- Repeat with the remaining batter to make 19 more dosas.
- Serve immediately with malgapodi , coconut chutney and sambhar.
Nutrient values per dosa
|Vitamin A||63.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0.1 mg|
|Folic Acid||28.1 mcg|
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