Dosa Recipe
Ingredients:
- 3 cups short grain rice
- 1 cup urid dhal
- 1 tsp fenugreek seed
- 1 tsp salt
- Water as needed
Method:
- soak rice and dhal separately for 6-8 hrs
- Blend separately, adding enough water to make thick pancake batter consistency
- Combine rice and dhal batters together in a bowl, cover and let ferment for 12 – 24 hrs depending on ambient temperature (cooler = longer)
- Add salt
To cook:
- Heat pan, oil pan wiping with paper towel to leave thin film
- Add more water to batter to get spreadable consistency if necessary
- Use a ladle to pour batter into centre of pan and then use the back of the ladle to spread, moving from the centre in ever widening concentric circles to the edge of the pan to make a thin pancake
- Sprinkle a little oil over the dosa while cooking. Cook until golden on the underside. Smear toppings (potato masala, usually)onto dosa a few minutes before it’s done to allow to heat up. Fold in half and serve with Sambar dhal and coconut chutney.
- Remaining batter can be stored in the fridge for up to a week, and will get stronger in flavour over time.
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