Classic Andhra/Telangana dosa — attu made with thin rice crepe.
Ingredients
- thin rice crepe
- Oil or ghee as required
- Spices or sweetener as required
- Salt to taste
Method
Prepare rice batter: Soak 2 cups raw rice for 4 hours. Drain and grind with 2-3 green chillies, 1-inch ginger, a pinch of cumin seeds and salt to a thin smooth batter with plenty of water.
Add yogurt: Mix in half cup thin yogurt. The batter should be very thin — thinner than dosa batter.
Rest batter: Let rest 15 minutes while heating the tawa.
Heat tawa: Heat a flat tawa on medium-high heat until very hot.
Oil the tawa: Drizzle 1 tsp oil and wipe with a cut onion.
Pour batter: From a height pour a ladleful of the thin batter. The batter should spread on its own into a thin round with holes.
Add oil: Drizzle half tsp oil around the edges.
Cook until crispy: Cook on medium heat 3-4 minutes without flipping until the base is deep golden and crispy.
Optional flip: Flip briefly for 30 seconds if the centre still looks wet.
Serve: Attu is Andhra's simple everyday thin crispy rice crepe. Serve with any chutney or curry.