1/4cupof water depending on the consistency of the batter
1or 1/2 teaspoon oil per dosa
Dilute some idli-dosa batter in a separate bowl, add very little water and mix well.
Heat a flat griddle over medium heat. Once the griddle is hot, take a ladle full of batter and pour in the centre of the griddle.
Use the back of the ladle to gently spread the batter in circular motion.
Drizzle few drops of oil through the dosa circumference.
Cook until its golden brown.
When the corners start lifting up use a spatula to fold and remove the dosa. You need not flip the dosa.
Serve hot with any chutney of your choice, sambar, vegetarian or a non-vegetarian gravy.
Right consistency and fermentation is key for even browning. Fenugreek seeds and bengal gram (included while grinding the batter) play an important role in getting soft and crispy dosas. Always bring the batter to room temperature before making dosas. Cold batter yields rubbery dosas. Dosas tastes best when eaten hot. The prep time excludes idli-dosa batter preparation.