Kuruthai Dosa

Ingredients

• - 2 cups dosa batter
• - Oil or ghee for frying
• - Filling ingredients as required
• - Coconut chutney to serve
• - Sambar to serve

Method

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. 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. Rest: Let the thinned batter rest 10 minutes.
4. Heat tawa: Heat a flat tawa on high heat until very hot.
5. Oil generously: Drizzle 1 tsp oil and spread with a cut onion — kuruthai dosa needs more oil.
6. Pour batter: From a height of 6 inches pour a ladleful in a circular motion. Do not spread — the holes form naturally.
7. Drizzle oil: Add half tsp oil around the edges and on top.
8. Cook until golden: Cook on medium heat 3-4 minutes without flipping until base is deep golden and crispy.
9. Test crispiness: Lift a corner — the dosa should be very crispy and lacy throughout.
10. Serve: Remove carefully with a wide spatula. Serve immediately with coconut chutney and sambar.