This dosa is crispy on the outside and soft and porous on the inside. It tastes very different from the dosa availble in other states of India. It is perfectly brown and crisp.
There are two methods of making this dosa
Method 1: (Inspired by Paakashale)
Ingredients:
2 cup sonamasuri rice/ponni rice/ any short grain rice,
1 cup urad dal,
2 cups rice flour,
1/2 cup poha,
1 cup rava/sooji/semolina
salt,
2-3 tbsp sugar
Soak the rice and dal separately. First grind the urad dal to a smooth batter. Next grind the sonamasuri rice. Mix the urad dal batter and rice batter.
Soak the rice flour and semolina with sufficient water till it absorbs the water and then mix this with the batter. If the semolina is very coarse you can grind these flours also.
Once it is all mixed, add sufficient salt and sugar. Let it ferment for 12 hours.
Make dosas on iron griddle for best flavor and color. Use ghee or butter while roasting.
Method 2: (inspired by Bhagya TV)
This is just a variation to the regular idli batter you have already made at home. Take your usual idli dosa batter which you have made. You could have made it in the ratio of 1:3 urad dal: idli rice or 1:4 of urad dal: idli rice, adding some poha /fenugreek/sabudana or any extra ingredient.
To this regular idli/dosa batter, suppose you have taken 10 cups of batter, add 1 cup of rice flour and 1/2 cup sooji/semolina, 1 tsp besan/gramflour and mix it well. Add water if needed to loosen the batter, add salt for the extra flours you have added and also add some sugar 2-3 tsp.
With this batter, you make like regular dosas, use ghee/butter to make the dosas. This will taste exactly like bangalore style restaurant dosa. For the pefect brown color use a well seasoned iron griddle.
In restaurants they add soda we can skip that. This dosa will be super crispy outside and porous and soft inside
I prefer method 2 as I can use the same batter for idlis and later for dosas. Also when the flours are mixed fresh just before making the dosas, the dosas turn out crispier and have the perfect taste and color.
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