Dosa
Thin, crispy fermented rice and lentil crepes with a tangy, faintly sour depth.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
Dosa is a South Indian staple made from a fermented batter of rice and urad dal, ground smooth and left overnight to develop a light tang. Poured thin onto a hot griddle and spread into a wide circle, it crisps at the edges while staying tender in the center, making it ideal for breakfast or a light dinner alongside chutney and sambar.
Ingredients
- 3 cups raw rice (idli rice or short-grain white rice)
- 1 cup urad dal (split black gram, skinned)
- 1/2 teaspoon fenugreek seeds
- 1/4 cup cooked rice or poha (flattened rice), optional for crispness
- 1 1/2 teaspoons salt
- 2 cups water, for grinding, plus more for thinning batter
- 3 tablespoons vegetable oil, for cooking
Method
-
Rinse the raw rice and urad dal separately under cold water until the water runs clear.
-
Soak the rice, urad dal, and fenugreek seeds in separate bowls with enough water to cover by 2 inches for at least 6 hours or overnight.
-
Drain the urad dal and fenugreek seeds, then grind in a blender with about 1 cup fresh water until smooth and fluffy, scraping down the sides as needed.
-
Drain the rice and grind separately with about 1 cup fresh water until it forms a slightly grainy, smooth paste.
-
Combine the rice and urad dal batters in a large bowl, add the salt, and mix thoroughly by hand to incorporate air into the batter.
-
Cover the bowl loosely and let the batter ferment in a warm place for 8 to 12 hours, until doubled in volume and lightly bubbly with a tangy aroma.
-
Gently stir the fermented batter and thin with water as needed to reach a pourable, thin pancake-batter consistency.
-
Heat a 9-inch cast-iron or nonstick griddle over medium-high heat until a drop of water sizzles on contact.
-
Pour a ladleful of batter in the center and quickly spread it outward in a thin circular motion using the back of the ladle to form a thin, even crepe about 9 inches wide.
-
Drizzle 1/2 teaspoon of oil around the edges and cook until the underside turns golden and crisp and the edges lift away from the pan.
-
Fold the dosa in half or roll it up, then transfer to a plate and serve immediately with coconut chutney and sambar.
-
Repeat with the remaining batter, stirring between dosas and adjusting the heat as needed to prevent sticking or over-browning.
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Dosa
Dosa is a South Indian staple made from a fermented batter of rice and urad dal, ground smooth and left overnight to develop a light tang. Poured thin onto a hot griddle and spread into a wide circle, it crisps at the edges while staying tender in the center, making it ideal for breakfast or a light dinner alongside chutney and sambar.
17 hr 12 dosas 210 cal
Ingredients
- 3 cups raw rice (idli rice or short-grain white rice)
- 1 cup urad dal (split black gram, skinned)
- 1/2 teaspoon fenugreek seeds
- 1/4 cup cooked rice or poha (flattened rice), optional for crispness
- 1 1/2 teaspoons salt
- 2 cups water, for grinding, plus more for thinning batter
- 3 tablespoons vegetable oil, for cooking
Method
- 1
Rinse the raw rice and urad dal separately under cold water until the water runs clear.
- 2
Soak the rice, urad dal, and fenugreek seeds in separate bowls with enough water to cover by 2 inches for at least 6 hours or overnight.
- 3
Drain the urad dal and fenugreek seeds, then grind in a blender with about 1 cup fresh water until smooth and fluffy, scraping down the sides as needed.
- 4
Drain the rice and grind separately with about 1 cup fresh water until it forms a slightly grainy, smooth paste.
- 5
Combine the rice and urad dal batters in a large bowl, add the salt, and mix thoroughly by hand to incorporate air into the batter.
- 6
Cover the bowl loosely and let the batter ferment in a warm place for 8 to 12 hours, until doubled in volume and lightly bubbly with a tangy aroma.
- 7
Gently stir the fermented batter and thin with water as needed to reach a pourable, thin pancake-batter consistency.
- 8
Heat a 9-inch cast-iron or nonstick griddle over medium-high heat until a drop of water sizzles on contact.
- 9
Pour a ladleful of batter in the center and quickly spread it outward in a thin circular motion using the back of the ladle to form a thin, even crepe about 9 inches wide.
- 10
Drizzle 1/2 teaspoon of oil around the edges and cook until the underside turns golden and crisp and the edges lift away from the pan.
- 11
Fold the dosa in half or roll it up, then transfer to a plate and serve immediately with coconut chutney and sambar.
- 12
Repeat with the remaining batter, stirring between dosas and adjusting the heat as needed to prevent sticking or over-browning.