Crispy Plain Dosa using Rice Flour | Easy Dosa Recipe | Crispy Rice & Lentil Crepes

Dosa Recipe using Rice Flour:

• Rice Flour- 3 cups
• Urad dal/ skinned and split black lentils/ Minapa pappu- 1 cup
• Methi Seeds/ Fenugreek Seeds-  3/4th tsp
• Salt to taste
• Water as needed
• Vegetable oil as needed

• Wash and soak the urad dal and methi for 6 hours at room temperature to soften them
• Carefully pour  the soaking water out of the bowl and discard. Rinse the lentil two to three times.
• Grind the urad dal and methi seeds with  a cup of water until smooth.
• Transfer the urad dal mixture into a large bowl. Add rice flour and salt.
• Using your hands stir the batter gently by adding little water at a time.
• Final batter should have a consistency similar to pancake batter.
• Let sit undisturbed for 10 hours.
• In winter, place the batter in the oven and turn the oven light on.
• In summer the batter will rise easily but in winter Its very important to place the batter in a place which is slightly warm.
• The fermented batter will have air bubbles on the top and the batter will increase in volume.

Making the Dosa:

• Heat a cast iron skillet or a tawa over medium heat.
• Stir the fermented batter and pour a ladle of the batter in the center of the skillet.
• Spread the batter into a thin circle.
• Drizzle a teaspoon of oil all around the dosa.
• Close the lid for 30 seconds.
• When you remove the lid you will see that the edges turned golden brown.
• Remove the dosa and serve immediately with chutney and sambar.
• Repeat the process with the rest of the batter.

Note:

• If the batter does not ferment properly, you may still make the dosa but you will not achieve the ideal texture and taste.
• Do not leave the batter to ferment more than 15 hours. If that happens the batter would develop a rotten smell.
• The fermented batter will not double as it would with regular dosa batter.