10 Hour Cart Style Crispy Dosa

Hi everyone. This is Chetna here, sharing some favourite recipes of mine with you all.
My first recipe is 10-Hour Cart Style Crispy Dosa. This recipe is called 10-hour dosa because you don’t have to soak grains for long hours as usual. Your cart-style crispy dosas will be on your plate at the 10th hour, guaranteed. Cart-style dosas satisfy the cravings as they are tastier, at least from what I have experienced in my lifetime. The carefree mode of cooking and the view of satisfaction on the faces of thousands of customers might be the reason for the same.

Do try this at home. I have given the recipes for dosa as well as chutneys which I make along with the same. Here you go.

Ingredients :

1 Cup Raw rice

1/4 Cup Urad dal

1/2 Cup Curd

1 Lemon

1 Tbsp Eno fruit salt (Regular)

Water, Salt, Oil/ Butter as needed

Salt as needed

Method :

If you wish to eat dosas at 5 pm, soak the grains at 7 am in the morning.

Soak the raw rice and urad dal in water after washing them thrice.
Keep them for 4 hours.
After 4 hours, grind each of them separately to a fine paste. The consistency of the batter should be the same as when we normally make idli.
Then mix the the two in a large bowl. Add curd. Squeeze one lemon’s juice in it.
If the curd is sour, then add half lemon juice only.

Add salt as required. Mix very well for 5 minutes and keep the bowl aside covered with a lid.

After 6 hours add eno to it mix very well. The batter is ready for making crispy dosas.

The batter

can be used to make uttapam also. For dosas, add a little bit of water so that it spreads properly on the tawa.
Take a nonstick dosa tawa and put it on a high flame. Put some drops of water to check if it is heated properly.
Spread the batter into a dosa shape. Apply oil or butter, as per your taste, to all the sides of the dosa.

Take a cardboard and keep fanning the flame so the top of the dosa is cooked.

Video courtesy 🎥 : My dear sister Sushma ☺.

The light brown colour of the dosa will tell you if it’s ready. Slowly separate it from the tawa with a flat spoon and roll it. Remove the dosa and serve it with tasty chutney.

You can refrigerate the batter and use up to 3 days. The good news is, that the taste is enhanced as days pass by. Try it yourself.

Green Coconut chutney

Ingredients :

1 Cup Grated coconut or coconut slices

1/2 Tsp Jeera

1 to 2 Green chillies

1/2 Inch ginger

2 Cloves of garlic

8 to 10 Roasted chana or peanuts

Coriander leaves

Half lemon

Salt as needed

For tempering,
Two Dry red chillies

1 Tsp Mustard seeds

Few Curry leaves(7 to 8)

Method :

Take all ingredients in a mixer container and grind. Transfer the mixture to a bowl. Temper it with oil, mustard seeds, dry red chillies and curry leaves.

White Coconut chutney

1 Cup Grated coconut

1 to 2 Green chillies

1/2 Tsp Jeera

8 to 10 Roasted chana or peanuts

1/2 Inch ginger

2 Cloves of garlic

Half lemon

Salt as needed

Water as needed

For tempering,
Two Dry red chillies

1 Tsp Mustard seeds

Few Curry leaves(7 to 8)

Method :

Take all ingredients in a mixer container and grind. Transfer the mixture to a bowl. Temper it with oil, mustard seeds, dry red chillies and curry leaves.

Leave a comment if you enjoyed this cart-style crispy dosas and chutney treat. Do subscribe if you enjoyed this tasty treat. Also, if you are a fan of romantic stories, visit here 👇

https://blogbyhema.com/2023/10/26/the-fairy-tale-love-story/