I have tried so many recipes till date never have been able to nail any of the recipes and get the texture what we get in Hotel dosa...but my search ended when my sister gave me the recipe and told me it comes out perfect every time and to try this ...and wow i was in full praises on the day I did this recipe...hubby asked me to prepare it again at night during dinner ....wow a big compliment to my ears ...here goes the most awaited recipe .....I have nailed it this time and it comes out perfectly crispy all the time i have tried and never looked back at any one else's recipe since 2 -3 yrs :)
Ingredients (Yields around 10-12 dosa )
1/2 cup Rawa / Fine Semolina ( Use always fine Rawa it comes out v v crispy )
3 tbsp Rice flour
1 tbsp Gram flour
1 onion finely chopped
2 tbsp coriander leaves (finely chopped)
2 Cups of water
2 tbsp chopped cashews
salt to taste
- Mix in Semolina, rice flour and gram flour and mix it well with a spoon add in salt .
- Now add finely chopped onion, green coriander leaves, cashews .
- Now add 2 Cups Water & this is the key element here (pls don't go to change the measurement here as it gives out perfect dosa all the time .
- Now keep the mix aside for 3 -4 mins.This will look like thin watery batter but that is how it should be.
- Heat a flat non stick pan drizzle with oil properly (I usually rub in oil evenly all over the pan with a help of tissue and then sprinkle extra oil.)
- Now mix in the batter properly with the ladle and then pour in the mix when the pan is piping hot & drop in the the batter from the side of the pan and then fill in the center ...don't fill in the center that much as you want the holes to be seen in the dosa and that is the key which makes the dosa v crispy .
- Now once you have poured the mix just simmer the gas on v low heat and drizzle with oil on holes which the dosa have made.
- You will notice after 2 mins the edges start getting crisp only at the time try to take out the dosa.
- Serve with any chutney / sambar .
- Note : According to this recipe batter consistency will be very thin it will be somewhat like Neer dosa batter ..Only one ladle full batter to be poured evenly outside and 2nd ladle is to be used to pour the batter inside.....Main thing here is before your start pouring the batter ..batter must be mixed properly as semolina / rawa/ suji has the tendency to settle down and leave the water up ...even it that case your dosa won't come out perfect . Never try to pour extra batter to fill holes your dosa will end up thicker :)