Dosa is one of the most popular breakfast and loved by almost everyone. All it need is to soak the rice and urad dal and ferment it for about 7 to 8 hours. So grinding at night is the most preferable option. Most people soak the rice and dal separately and grind it separately and then mix it; personally I find that a little bit troublesome so one day I just soaked everything together and grinded it and that came into a real nice crispy dosa. Well, to me the mantra is cooking should be easy and less time consuming at least for every day cooking. So here is how to make dosa the easy way.
How I make dosa:
Raw rice: 1 cup.
Cooked rice: 1 handful.
Urad dal: 1/2 cup.
Fenugreek seeds or Uluva: 1/2 tsp.
Salt to taste.
Soak all together except the salt for 2 hours at least. Grind it all together with the salt and transfer it into a bowel and keep to ferment overnight (at least 7 hours)
To make dosa:
Heat an iron tawa or a non stick one. Grease it with an oiled rolled cloth (preferably gingelly oil). Pour the batter in the center of the tawa and spread it from inside out and simmer the fire. Dribble little ghee or oil, after a minute flip the dosa so that the other side is also cooked on low flame and you will get crunchy crispy dosa. Serve hot with sambar or chutney...your crispy dosa is ready.