Saravana Bhavan Kal Dosai Recipe
Soft, Melt-In-The-Mouth Dosai!
Its best to prepare the batter in the evening so that it can be kept overnight for fermentation.
Begin by soaking the rice and lentils for 3 hours and then grind them into a smooth paste by adding the required amount of water.
Mix salt into this paste and leave it to ferment for 8 hours or overnight.
Heat a non-stick pan or an iron griddle and pour a ladle of batter onto it and spread it.
Once the top side starts to form bubbles, sprinkle oil on the dosa and once cooked, continue making the rest of the dosai in the similar manner.
If the dosai are to be eaten at a later time, sprinkle a little water on them before wrapping them up.