Restaurant Style Crispy Sada Dosa – Guest Post by Anupama Michael

I learnt to make this Crispy Restaurant Style Sada Dosa from Anupama Michael, my friend from school days.

Actually, I have used this recipe for this dosa before when I made Mysore Masala Dosa. However, I realised just the recipe for this Sada Dosa deserves a post by itself. This is because this recipe yields the perfect thin, flaky, crispy dosas the way they are served in most Udupi Restaurants in Mumbai. While I like the traditional soft Sada Dosa, there are times when I crave the crispy version and then I use this recipe.

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How to Make Crispy Restaurant Style Sada Dosa

Serves: 4

Soaking and Fermenting Time: 14-18 hours

Preparation Time: 2 Hours

Cooking Time: 5 to 7 Minutes Per Dosa

Ingredients for the Dosa

1. Moong Dal or Pesara Pappu – 1/2 Cup
2. Tuvar Dal or Kandi Pappu – 1/2 Cup
3. Udad Dal or Minapa Pappu – 1/2 Cup
4. Chawal or Biyyam – 2 Cups
5. Methi Dana or Menthulu – 1/2 tsp
6. Salt to Taste
7. Oil to Make the Dosas

Method to Make the Dosa Batter

1. Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
2. Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
3. Once the dal and rice are well-soaked, drain them of water.
4. Grind the dals with some water to a smooth and thick batter.
5. Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
6. In a large vessel, mix the two batters and salt together with your hand till fully integrated.
7. Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!

Method to Make Crispy Sada Dosas

1. Heat a griddle or tava.
2. Add 1/2 tsp of oil and spread well to season the pan.
3. Turn the heat down and wait for a minute or so.
4. With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
5. Using the bottom of the ladle, spread the dosa batter quickly into a 7? circle.
6. Turn the heat up to medium-high.
7. Rotate the tava a bit ensure that the dosa is cooked evenly.
8. When the top side of the dosa dries out, use a spatula to loosen the sada dosa from the pan.
9. If you so wish, flip over and cook for a few seconds. Flip over again.
10. Fold in half.
11. Serve hot Coconut Chutney, Coconut and Garlic Chutney or Sambar.

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