Crisp Plain Dosa from Fermented Rice and Urad Batter
8 ingredients
13 steps
What you need
- 200 g (1 cup) idli rice, or parboiled rice
- 200 g (1 cup) raw short-grain rice
- 100 g (1/2 cup) urad dal, skinned, whole or split
- 1/2 tsp fenugreek seeds
- 2 tbsp thick poha, flattened rice, optional
- 1 tsp non-iodised salt
- 300 ml (1 1/4 cups) water, for grinding, more as needed
- 4 tbsp neutral oil, for cooking
Method
Restated from the original video
- 1
Put both rices, the urad dal, fenugreek seeds and poha in a large bowl. Rinse in several changes of water until it runs nearly clear.
- 2
Cover with plenty of fresh water and soak for 6 hours.
- 3
Drain, keeping some of the soaking water. Grind everything in a wet grinder or strong blender, adding the water a little at a time, into a smooth, thick, slightly gritty batter. Work in batches and pause if the motor heats up.
- 4
Scrape the batter into a bowl at least three times its volume and stir in the salt.
- 5
Cover loosely and leave in a warm spot to ferment for 8-12 hours. It is ready when it has doubled, looks bubbly and smells mildly sour.
- 6
Stir the batter gently. It should pour like thick cream; thin it with a little water if needed.
- 7
Heat a cast iron griddle over medium heat. Sprinkle on a few drops of water: they should sizzle off at once.
- 8
Wipe the griddle with a thin film of oil, then lower the heat a little.
- 9
Pour a ladle of batter into the centre and spread it outward in a quick spiral with the base of the ladle into a thin round.
- 10
Raise the heat to medium and drizzle 1/2 tsp oil around the edge and over the top.
- 11
Cook uncovered until the underside is golden and crisp and the edges lift from the griddle, 2-3 min. Thin dosas do not need flipping.
- 12
Fold the dosa in half or roll it, and serve straight away while crisp.
- 13
Wipe the griddle, let it reheat, and repeat with the remaining batter.
About dosa
A thin, fermented rice-and-lentil batter spread on a hot griddle into a wide, crisp crepe. Eaten plain or folded, usually with coconut chutney and a lentil stew called sambar.
What cooks argue about
What usually goes in
idli rice
urad dal
fenugreek seedsMore from Ravi Iyer
Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.