Crispy Dosas are a staple of Indian cuisine, perfect for breakfast, brunch, or any meal. Made from a homemade fermented batter of rice and lentils, these golden, thin pancakes are delightfully crispy on the outside and soft inside. Serve them with coconut chutney, sambar, or your favorite dips for a traditional South Indian experience. Our step-by-step recipe ensures perfectly fermented batter and dosa every time.
Rice – 2 cups
Oil – for cooking
Urad dal (split black gram) – ½ cup
Fenugreek seeds – ½ tsp (optional, for fermentation)
Water – as needed for grinding
Chutney/Sambar – for serving
Salt – 1 tsp
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