Comments on: Crispy Dosa

By: Drift Boss

Drift Boss — Sat, 10 May 2025 06:28:27 +0000

Thank you, blogger, for sharing. The content is really wonderful.

By: Connections NYT

Connections NYT — Thu, 01 Aug 2024 08:50:16 +0000

I appreciate what you share in the post. Thanks to your post, I have gained a lot of new and useful knowledge.

By: Jayashree Rajamanickam

Jayashree Rajamanickam — Tue, 18 Apr 2023 07:03:05 +0000

Your detailed recipe for Dosa is very nice clearly explaining the process and the varieties that can be done thank you for this detailed recipe.

By: saraswathi

saraswathi — Mon, 16 Jun 2014 15:46:43 +0000

Hi!
These type of dosas are very famous in Karnataka. They come out soft and tastes like the ones we get in B’lore.

Set Dosa Recipe :

Ingredients :-

1.Ponni boiled rice- 1 1/4 cup

2.Sona masoori rice – 1 1/4 cup

3.Urad daal – 1/4 cup

4.Avalakki – 1/4 cup

5.kadalepuri or puffed rice /murmura – 1/4 cup

6.Methi seeds – 1tbsp

7. Maida – 1tbsp

8.Rice flour – 1/2 tbsp.

9.Sugar – 1 tbsp.

10.Salt – As per taste.

Method :-

Soak all the ingredients except Maida and Rice flour for almost 6-8 hours. Later Grind them into fine paste. Add sugar and leave it for fermenting. The next day, add salt, Maida and rice flour and mix it thoroughly. Then make dosas smaller ones. Sagu and chutney tastes good with it.

By: hetal

hetal — Sat, 14 Jun 2014 18:13:38 +0000

In reply to madhu. We usually heat the tawa on a medium high and keep the heat consistent. You only need to adjust the heat if you feel that the tawa has cooled down because you've made too many, too fast. Usually, it is the opposite, where the tawa gets too hot. In this case, you sprinkle some water on it to bring the temp down fst.