I have been known to make assumptions - sometimes way lot than I give myself credit for. Will come to why this came all of a sudden. I think I can take it for granted to talk for all food bloggers that this situation of "family members waiting patiently for the food while the plate enjoys a minute of limelight while we click away" or "the question -" Did you take the photo yet?" is a common occurrence? The later is in mine. Our daily dinner starts with this question
Him:- "So took the picture yet? I can start eating right?
"Yeah as if I will set the table if I did not! Sheesh! He should know that by now ;) Jokes apart - this question arises for all types of food including even the most simplest of it all.
Me - "What? This thing? Who wants to see that? Nobody wants it!".
Him: - "And why are you deciding that for others?"
Me: - "mmm!! ahem! I dunno - I just think no one will care for this!"
Some folks find soaking and grinding the grains rather tedious. So market-available rice flour and udid flour can be used. No soaking overnight is necessary (though this would surely add to the fluffiness of the dosa) and the batter can be used almost immediately.
i made the dosa yesterday and it was yum yum yum yum and i can keep on saying that, i had guests over and made your coconut chutney also it turned fabulous.
Just wanted to know how to make dosa more crispier
thanks for the dish
Its so that they can be ground properly. The rice is more coarse when ground into batter than Urad lentil which is more velvetty smooth.
Try to spread the batter as thin as possible. It helps to make it crisp. If that's not crisp enough, add a little more oil to it while it cooking.
Please refer my Idli recipe post for details regarding fermentation : http://chefinyou.com/2009/01/idli-recipe/
I guess some ppl might be sensitive to the bitter taste from the Fenugreek seeds. I wud say that it does not have a bitter taste as such - but like my mother insists some ppl are extra sensitive to it. If thats the case, you can skip the seeds next time you make the recipe / or replace it with sprouted fenugreek seeds to avoid the bitter taste. Hope this helps :)
think the heat in the skillet was high. When you pour the batter, make sure that the pan is only med-high. Spread it and then increase the heat until the crepes are cooked. Flip. Before pouring the next crepe, reduce the heat again and repeat. High heat will make the dough unspreadable and sticky. Also if you have refrigerated the dough, make sure you bring it to room temp to avoid it sticking to the pan. Hope this helps :)
I am not sure really since I add on "Look, feel" basis. I add it as much its required for it to grind into a smooth batter. It should be of medium consistency...flowy yet not watery. mm I think something like a Tempura batter - thick enough to coat vegetables but not thick/nor thin. Also i think its hard to pin point on the water since the quality of the rice and lentil might make a difference...
LOL - your enthusiasm is infectious :) I am glad it turned out fine for you :) Thanks for this sweet feedback. --DK
I buy the Ponni Raw rice from the local Indian store. If you get sonna masoori rice, its perfect too!. Worst comes, you can use Basmati. Though its not authentic, it doesnt do that much harm to the final dosa recipe :) --DK
I sure will Ravi :) Thanks for asking--DK
Thanks Deepa :) --DK
Use little batter and spread it as much as possible...that will help in preventing the "uthappams" :) --DK