Crispy dosas

Ingredients

• 1/2 cup urad dal
• 1 1/2 cup idli rava
• 3 tbsp poha
• 1/4 tsp fenugreek seeds
• Salt to taste
• as required Oil to cook the dosas
• as required Water to adjust the consistency
• as needed Sambar
• as required Coconut chutney

Steps

1. In a bowl take urad dal, poha and fenugreek seeds. Wash everything 3-4 times with water. Take enough water and soak the contents for at least 4-5 hours.
2. In another bowl take idli rava and it 3-4 times with water. Take enough water and soak the rava for at least 4-5 hours. (Idli rava is boiled rice rava, easily available in any grocery store)
3. After 4-5 hours make smooth batter of the contents soaked with urad dal. Use the water used for soaking the dal to grind the mixture. Transfer the contents into a big vessel.
4. Remove and discard excess water from the soaked idli rava. Grind 3/4th of the rava into smooth batter. Remaining rava let it be coarse. Transfer both of them also to the big bowl.
5. Use your clean hand and mix everything well and keep the contents in a warm place for 8-10 hours for fermentation. (The consistency of the contents should be a bit thick.)
6. Fermentation of batter depends upon temperature of our surroundings. During summers 7-8 hours are more than enough but in winters or on rainy days it takes around 12 hours.
7. After fermentation add salt to taste to the mixture and water to adjust the consistency of the batter.
8. Heat a dosa tawa. Now sprinkle little oil on it and then water on the whole tawa n wipe it with a tissue.
9. Take batter in a ladle and starting from the centre of the tawa spread the batter towards the outer side of the tawa. Now add some oil on the outer side of the dosa.
10. Let the dosa cook on one side then flip it and cook it on another side a little and transfer it to serving dish.
11. Repeat step 8 and make another dosa similarly.
12. Cook all the dosas in the same way and serve them with sambhar and coconut chutney.