DOSA(i) with Sambhar & Coconut Chutney

Dosai- No need to give much introduction to Dosai (Dosa - outside Tamilnadu) with in India.
There is no single restaurants(udupi/darshini/sagar/bhavan) with out Dosai in their menu!.
It looks very simple & taste delicious. All you need is a laddle of batter & a 'tawa' (pan).
But, just having the batter/ tawa/ laddle is good enough to get the right one?? The answer will be NO.
At home if you are having a Dosai, it should not be made in advance. It's been told that if a person is eating a Dosai, that time the secone one should be on the tawa! Hot box/ food warmer wont be able to keep them crispy & fresh.
Why the Dosai's we have in the restaurants are crispy & nice brown in colour than the one we normally make at home!!What is the trick that the chefs are doing in any restaurants to get the Dosai crispy, nice brown colour !
1) Experience
2) Understanding the temperature of the Tawa/ Pan
3) Getting the right ingredients

Dosai
Parboiled rice - 2.5 cups
Raw rice - 1.5 cups
Urid dal/black gram dal - 1 cup
Methi/ Fenugreek seeds - 1 tsp
Salt - to taste
Oil/ Ghee - for making Dosai's

Soak the two kinds of rice together in water.Soak the lentil & fenugreek together in a different bowl for a minimum of 5-6 hours.
Grind the washed lentil in a wet grinder or blender . The mixture needs to be light & smooth. (Do not add too much water).
Grind the rice to a smooth paste ( but not as smooth as the lentil. Once its done mix the rice mixture along with the lentil mixture & pour it in to a large vessel ,cover& leave it aside for 6-8 hours. ( or overnight)
Mix the mixture thoroughly & add water (only if needed) . The batter should NOT be runny,but on the thicker side.
Heat an iron tawa & smear oil on it, with a small piece of rolled cloth or half onion.
No need of doing this if you are using a Non- stick pan.
Pour a laddle of batter to the centre of the pan. Spread the batter with the back side of the laddle in circular movements till it forms a large thin round shape. Pour one/two teaspoons of oil/ ghee around the corner. Maintain medium heat till the ''Dosai's" gets a nice even brown colour. If the "Dosai" is thin enough ; no need to turn it around.
By using a thin spatula, lift the Dosai from the corner & serve it hot along with Sambhar & Coconut Chutney.
For sambhar & Coconut Chutney recipes.
http://dakshinspices.blogspot.com/2008/08/sambhar.html

http://dakshinspices.blogspot.com/2008/08/masala-vada-coconut-chutney.html


Chef's Tip:
1) If the Dosai's are not crispy enough, add a spoon or two of rice flour in water & add to the batter.
2) If the Dosai's are getting sticked to the pan, dissolve a spoon or two of plain flour/ Maida & add it to the batter. Alternatively, beat an egg & pour it over the pan,rub it well. Later discard the egg & wipe the pan with a clean cloth.