How to make Crisp and Rekdi style Dosa at home

Even you had a bad experience just like me, the last time when you had Dosa at home? This happens every time when Dosa is being cooked at home. We always have been eating that Rekdi wale uncle ka Dosa which is not only crisp but tasty as well. So, here is the recipe to make the same Dosas at home that we have been eating from out since ages. This Dosa is made using Chana Dal along with other dals. Chana Dal is considered to be the healthiest dal of all.

Ingredients:

  • 100 grams soaked Chana Dal
  • 25 grams soaked Urad Dal
  • 50 grams soaked Toor Dal
  • 50 grams soaked Moong Dal
  • 350 grams soaked rice
  • 8 to 10 red chillies
  • 25 grams fennel seeds (saunf)
  • 1/2 cup chopped onions
  • 5 to 6 curry leaves
  • 1 tsp mustard seeds (rai)
  • 1/2 tsp haldi powder
  • Salt as per the taste
  • 1 teaspoon oil

Making of Dosa:

1. In a mixer, add soaked Chana Dal, Urad Dal, Toor Dal, Moong Dal, rice, red chillies and saunf. Blend into a smooth paste and then add salt and haldi powder. Mix well and then keep it aside. 

2. Now, take a non-stick pan and heat some oil in it. Now, add mustard seeds and allow them to splutter. Once they stop to splutter, add onions and curry leaves to the pan. Saute till the onions become translucent.

3. Now, pour this tempering over the dosa and mix well. Take a non-stick tava and heat it on a low flame. Once the tava gets heated, pour a ladleful of batter over the tava and spread evenly. 

4. In the mid-way, check if the bottom side of the dosa has turned golden brown or not. Pour very little oil over it. You can also use butter. Once the bottom side turns golden brown, remove it from the tava and serve with coconut chutney.

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