crisp plain dosa with the dosa batter made in a mixer-grinder
in a bowl take 2 cups idli rice or parboiled rice. rinse the rice a couple of times and drain all the water very well.
add 2 cups water.
rinse poha separately in small strainer and add to the rice.
mix and then cover the bowl. soak both rice and thick poha for 4 to 5 hours.
in another bowl, take ½ cup urad dal. rinse urad dal a couple of times. then add ¼ teaspoon methi seeds.
add 1 cup water. mix well. cover and soak urad dal for 4 to 5 hours.
before grinding, drain all the water from urad dal. you can also use this soaked water to grind urad dal. add the urad dal in the grinder jar.
add ½ cup water.
grind to a smooth, light and fluffy batter. the urad dal has to be ground really well, so that the batter ferments well.
remove the urad dal batter in a large bowl. drain rice of all the water. then in the same grinder jar, add the rice in two to three parts.
add water and grind to a semi fine consistency. the consistency of rice should be grainy in the batter, similar to fine rava. i ground in two batches and added about overall 1 cup of water. you can add ¾ to 1 cup of water depending on the type and quality of rice.
now add the ground rice batter to the bowl containing urad dal batter.
add 1 teaspoon rock salt. instead or rock salt, you can use non iodized salt or sea salt crystals or himalayan pink salt.
mix very well with a spoon or spatula. the batter should have medium consistency. cover and allow the batter to ferment for 8 to 9 hours or overnight. time of fermentation will vary depending on the temperature conditions. in winters, the time of fermentation can go up to 14 to 24 hours.
the batter after 9 hours. a proper fermentation will double or triple up the volume of the batter with a light sour aroma. now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.
heat a cast iron pan. when the pan becomes hot, spread ¼ to ½ tsp oil all over the pan. do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. if the pan base is very thick, then keep the flame to medium. for a low fat option, just make the dosa without any oil.
now take a ladle full of the batter. pour the batter and gently spread the batter starting from the center and moving outwards.
cover the dosa with a lid and let it get cooked from the base. cook the dosa on a low to medium flame. do regulate the flame as per the pan size and thickness.
when you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center. then with the spoon spread the oil on the dosa
cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.
fold the dosa and then serve it hot. prepare all dosa this way.
serve dosa hot with coconut chutney, potato masala and sambar. since these dosas are crisp, they are best served hot.