Crispy Cup Dosa

Preparation :5 mins
Cook :35 mins
Total Time :100016 hours 40 minutes
Servings :Makes 20 dosas (20 dosa )

Ingredients :

1 cup urad dal (split black lentils)
1 cup chana dal (split bengal gram)
1 cup besan (bengal gram flour)
salt to taste
oil for cooking

For Serving
malgapodi
coconut chutney
sambhar

Method :

Soak the urad dal and chana dal in enough lukewarm water in a deep bowl, cover with a lid and keep aside to soak for at least 4 hours.Wash, drain and blend in a mixer to a smooth paste using approx. 1½ cups of water.Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 12 hours.Once fermented, add the besan, ¼ cup of water and salt and mix very well till no lumps remain.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 19 more dosas.Serve immediately with malgapodi , coconut chutney and sambhar.