Dosa also named as dosai (in Tamil language) is a popular South Indian breakfast or snack both in India as well as out of India. Dosa are rice and lentil crepes which are made with ground and fermented lentil-rice batter. I found out fermented rice batter with urad daal makes dosa crispy. And, dosa wih rice flour without fermentation makes dosa soft. The rice and lentils are soaked for 4 to 5 hours. They are then ground separately to a fine texture. Both the lentil batter and the rice batter are combined with salt and baking soda. The batter is then left to ferment overnight or for 8 to 9 hours. After the batter is fermented, the batter is poured on seasoned cast-iron pan or skillet (tawa) and flattened like a pancake and cooked till crispy and golden. Lentils Used to Make Dosa The lentils used to make dosa are urad daal and chana daal. The other English names of urad dal are Black Matpe Bean, Mungo Bean and Vigna Mungo (botanical name). Urad dal is available whole as well as sp
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