Kuruthai Dosa

Method

1. 1

   Soak and ferment: Wash 1 cup raw rice and half cup urad dal. Soak 6-8 hours. Grind to a smooth batter, add salt and ferment overnight. Kuruthai dosa uses regular dosa batter.

2. 2

   Thin the batter: Add extra water to the fermented batter to make it very thin — thinner than regular dosa for the lacy holey texture.

3. 3

   Rest: Let the thinned batter rest 10 minutes.

4. 4

   Heat tawa: Heat a flat tawa on high heat until very hot.

5. 5

   Oil generously: Drizzle 1 tsp oil and spread with a cut onion — kuruthai dosa needs more oil.

6. 6

   Pour batter: From a height of 6 inches pour a ladleful in a circular motion. Do not spread — the holes form naturally.

7. 7

   Drizzle oil: Add half tsp oil around the edges and on top.

8. 8

   Cook until golden: Cook on medium heat 3-4 minutes without flipping until base is deep golden and crispy.

9. 9

   Test crispiness: Lift a corner — the dosa should be very crispy and lacy throughout.

10. 10

    Serve: Remove carefully with a wide spatula. Serve immediately with coconut chutney and sambar.