Ingredients

• Medium sized Rice (Idli Rice) – 250g
• Urad dal – 125g
• Fenugreek Seeds – 2 tbsp
• Soyabean nuggets – 125g
• Cumin Seeds – 1 tbsp
• Red Onion – 1
• Ginger – 1/2
• Garlic cloves – 2
• Curry leaves – Few
• Coriander leaves – Few
• Oil – Required
• Ssalt – Required

How to Prepare

Total Preparation time: 30-40 minutes

1. Wash the rice, urad dal, fenugreek seeds cleanly and soak them separately for 5 hours
2. After that remove soaked water and move all into a grinder vessel, add enough water to make a batter and grind them well
3. Finally add required salt and blend it well then leave the batter for 8-9 hours for fermentation process
4. Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
5. Soak soya nuggets with water and leave it for 15 minutes
6. Chop the onion, chop coriander leaves, grate ginger and grate garlic separately and keep aside
7. After 15 minutes, clean the soya nuggets, squeeze the water out, grind them well
8. Add ginger and garlic into the soya nugget and grind them well
9. Add the soya nugget powder into the batter and blend it well
10. Take a dosa pan and pour some oil and make it spread across pan
11. Pour 2 ladle of prepared batter over the heated pan
12. Spirally move the ladle to stretch the batter to a round shape as thinker as possible for crispness
13. Sprinkle some onion, followed coriander leaves and curry leaves, green chilles over the dosa and press them well
14. Then add little oil over the edge of the dosai to avoid tearing
15. Cook for 2 minutes and once it become golden brownish, close it in both side using flat ladle and flip it back
16. And cook for a minutes and finally transfer into a plate
17. Now the crispy Soya dosai is ready to serve.