Cake – How to make moong dal crepe crispy

I have used these tips from TheKitchn for my latkes and they have always turned out fantastically!

1. Strain, Squeeze, Strain: To avoid soggy latkes, you need to wring out your potato mixture really, really well. Folks have different theories about how many times you should wring out the mixture and what you should use. I favor cheesecloth if you have it. If you don't, a clean dishtowel will do the trick. Just keep in mind that you can't do this too firmly: it's impossible to hurt the latke mixture. Be tough. Be firm. Squeeze like there's no tomorrow. Then squeeze again.
2. Watch Your Oil Temperature: This is the one tip that I struggle with mainly because I don't do much frying at home. So I usually end up heating my oil too much and burning the outside of my latkes and then the insides aren't even cooked all the way through. My dad always puts a pinch of the latke mixture into the pan before frying up the latkes. If it's at medium heat and it still sizzles, the oil is ready.
3. Finesse Your Timing. Or Don't: In our family, we eat the latkes to order. So some of us will have a few while the others don't yet have one and my dad is standing cooking them off the whole time. While I generally love sitting down to eat together as a family, latke season is the one exception. After resting for a moment on a paper towel to drain, they're really best right out of the skillet. That being said, if you're serving them for a party or would rather set out a large plate for folks to serve themselves, you most certainly can set the oven to 300 F to keep cooked latkes warm while you cook off remaining ones.

Additionally, on the consistency of batter/how to handle potato prep please see here for this this is a great tip about hand grating.

Hope this helps and good luck!

(Edited to clarify final tip (thanks Laura))

Main ingredient for making a traditional dosa is rice. Rice can't be substituted. Although you can definitely reduce the amount of rice you are using.

From what you've mentioned, you are using 3:1 rice to black lentil ratio. Using 2:1 rice to lentil ratio can also yield you similar batter without compromising the crispiness.

I am assuming that you only use rice and black lentils. You can try adding more types of lentils like Moong (Split Green Gram lentil with skin removed) or Toor Daal. The point here is to reduce the amount of rice in per serving by adding lentil. I usually follow 4:2:1 rice to black lentil to Moong Daal ratio.

If you completely cut out rice, you can still get similar crepes using substitutes but they won't be authentic dosa. You can try Rava Dosa (Semolina Crepe) or many other substitutes mentioned here