Crispy Dosa
A thin, golden, crisp-edged crepe made from naturally fermented batter — the classic South Indian breakfast, ready from URAL Dosa Mix.
Prep
5 min
Ferment
10–12 hours
Cook
3–4 min per dosa
Yield
Makes about 12 dosas
Ingredients
- 1 pack URAL Dosa Mix
- 600 ml water
- Oil or ghee, for the pan
Preparation & Cooking
Blend 1 pack URAL Dosa Mix with 600 ml of water in a blender for 1 minute to form a smooth batter.
Transfer to a bowl, cover, and ferment for 10–12 hours, or until the batter rises and becomes airy. Tip: ferment in an Instant Pot on Yogurt (Low), or in an oven with the light on.
Heat a flat pan or griddle over medium heat. Once hot, ladle batter into the center and spread outward in a thin, even circle.
Drizzle a little oil or ghee around the edges and cook until the bottom turns golden and crisp, 2–3 minutes.
Fold or roll and serve immediately, while the edges are still crisp.
Serving Suggestions
- Serve hot with coconut chutney and sambar.
- Add a spoonful of spiced potato filling for a masala dosa.
- Keep the pan hot between dosas for the crispiest results.