Wednesday, 5 October 2011

Hotel Dosa

Yes, this is one of the restaurant recipes prepared at home. One of my friends has shared this recipe with me. The secret of the recipe lies in adding sugar just before making dosa, which keeps the dosa crispy and also for longer time. Not only that, this will give a nice colour to dosa.

Dosa with Sambar and peanut chutney
Urad daal - 1/2 cup
Raw Rice - 2 cups
Parboiled rice - 1 cup
Fenugreek seeds - 1/2 tsp

Soak all the above mentioned ingredients for 6 hours and grind into smooth batter. Leave the batter to ferment, preferably over night as we do for the normal idly, dosa batter.
Just before making dosa add 1 tsp of sugar to the batter and beat well to melt the sugar. Add sufficient salt for taste, mix every thing.
When the dosa tava is hot enough, sprinkle some water and wipe it with a piece of cotton cloth or kitchen towel and spread the batter over the pan as thin as possible.
Sprinkle the oil over the top. No need to flip the dosa as this is thin enough to get cooked on both the sides. Just allow to cook dosa until it becomes crispy.
Now on top of tava itself, cut the dosa starting from the centre to one end, and roll it to make it like crown.
Serve it with sambar, chutney of your choice.
Note: By sprinkling some water and wiping them will remove the greesy bits and keep the tava clean which enables us to make the crispy dosa.


  1. Nice tips for crispy dosa, will give it a try next time. Dosa looks nice and yummy in restaurant style.

  2. Lovely recipe.. Did ur friend get the recipe from a hotel cook or a chef?