For Dosa, the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian/ vegan breakfast or lunch.
Link :
- Urad Dal :https://www.amazon.com/Swad-Urad-Whole-4-Pound/dp/B002DN9M9C/ref=sr_1_7?dchild=1&keywords=urad+dal&qid=1590082746&s=grocery&sr=1-7
- Ponni Rice : https://patelbrothersusa.com/swad-ponni-boiled-rice/
Perfect Dosa Recipe | Lentil Savory Crepe
Course: BreakfastCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
30
minutesCalories
300
kcalResting Time
16
HoursIngredients
1 cup Urad Dal (link above)
2 cups Ponni Rice / Para-boiled Rice
2 cups Rice
Directions
- Soak all the three ingredients in water, in different bowls for about 4-8 hours. You can do this overnight, but I prefer to soak them first thing in the morning.
- Once soaked, drain all the water.
If you have a wet grinder you can use that, if not you can use a high speed blender / food processor. - For better consistency : Start by blending urad dal, by slowly adding about 1/4 cup of water to start with and keep adding more to get a good consistency.
It should be very smooth and airy and feels like a cloud / smooth when you touch. You can transfer into a large mixing bowl. - Repeat the same process for both the rices, adding very little water if needed until a smooth yet slightly grainy paste has formed. Add this to the urad dal batter and mix it in.
- You can also add all three at the same time and blend into a fine paste.
- Fermenting Batter
- Cover the dosa batter and keep it in a warm place overnight. (I place it in the oven with the light on)
- The batter at this point will double in size and would be airy.
- Making Dosa
- Heat a non-stick frying pan/ dosa pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper.
- Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
- Drizzle a few drops of oil and cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
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During my grad school I discovered my love for cooking. It started with just being able to feed myself, but over time it became another creative outlet for me.
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