It will be very rare to find a South Indian who will not like dosa. And am certainly not an exception. I can have dosa for any meal.
I specially love crispy ( moru moru) dosas.
Today morning I made moru moru dosas ( moru moru is a Tamil word for crispness). It always gives me a great joy to make and of course eat crisp, melt in mouth dosas.
Sharing with you all a fool proof recipe to make restaurant style crispy dosas. Hope you all would like it too:)
Raw rice – 1 cup
Boiled rice ( idli rice) – 1 cup
Whole urad dal ( ullundhu) – 1/2 cup
Fenugreek seeds ( methi/ Vendhayam)- 1 tsp
Salt to taste
Sesame oil – as much required to make dosa
Wash and soak both the rice, urad dal and fenugreek seeds together for 2-3 hours.
Grind to a smooth batter. Add salt and mix well. Leave the batter overnight or 10-12 hrs to ferment.
Heat a tawa. Brush it with oil. Reduce the flame. Pour a ladle full of batter in the centre of the tawa and spread it uniformly with the back of the ladle to a thin circle ( or oval shape). Drizzle sesame oil all around the dosa.