Dosa – these savory crepes or pancakes are made from fermented rice and lentils batter. An extremely popular breakfast in the Southern part of India, served hot traditionally with chutney and Sambar.
Variations to Dosa are normally done by replacing the rice & lentil batter mix by wheat flour, semolina etc., or by experimenting with various fillings e.g.; a spicy mixed vegetable stuffing in the middle forms the evergreen Masala Dosa.
You need –
- Parboiled rice – 3 cups
- Skinned black gram/ urad dal – 1 cup
- Cooked rice – 1/3 cup (packed)
- Fenugreek / methi seeds – 1 teaspoon
- Salt to taste
- Oil – as required (I use sesame oil)
How to –
Clean and wash the rice and lentils in several changes of water. Then put the rice and dhal into separate bowls add water to cover. Add the fenugreek seeds to the dhal and soak for at least for 4-5 hours.
Drain well and into a grinder/blender; first grind the rice and then the lentils and cooked rice and just enough water. Grind to a very smooth, pouring consistency batter. Pour the batter into a bowl; add salt to taste and mix well. Cover and let it sit in a warm place until the batter has fermented and doubled in volume. This takes about 6-8 hours.
To make the dosa, heat a flat griddle over medium heat. Give the batter a good mix and take a ladleful and pour the batter in the middle and immediately spread the batter in a circular motion starting from the middle pressing lightly with the back of the ladle.
Drizzle about ½ teaspoon of oil and cover with a lid and cook for about 2 minutes or till the dosa has well browned and crisp. Uncover and flip over and cook for a few seconds.
Flip it back and fold the dosa in half and move into a serving plate. Continue to work the same way with the rest of the batter.
Serve the dosa while it’s still hot along with chutney or sambar.
While grinding, add water little at a time. You need is a pouring consistency batter but make sure the batter is not too runny or thin.
You can place the batter in an oven to ferment. Pre-heat the oven to 80 C and turn it off. Now place batter in the oven and let it sit undisturbed for 4-5 hours or until fermented.
You can refrigerate the leftover batter. But please make sure to get the batter to room temperature before you prepare the dosa.