Dosa (Fermented Pancakes)
Traditionally served at breakfast, dosas are paper-thin, crispy pancakes often paired with a selection of savoury accompaniments.
Serve hot with Sambhar, Bombay Potatoes and Chilli Pickle.
For ease, make them ahead of time. Once cooked, wrap them in foil and reheat when required.
Ingredients
Makes 8-10 |
| 1/2 cup black gram (Urid Dhal) |
| 1 cup patna or long-grain rice |
| Salt to taste |
| Ghee, oil or butter for frying |
Instructions
- Soak the dhal and the rice separately in water for about 8 hours or preferably overnight.
- Drain the dhal and rice water, then reserve the dhal water.
- In an electric blender, mix the dhal and rice and add some dhal water until you have a batter with a pouring consistency.
- Use a suitable-sized bowl (leave some room for expansion), then cover with a kitchen towel and leave in a warm place overnight to ferment.
- Once fermented, if the batter has become too thick, add some water.
- Heat a heavy flat griddle and brush it with ghee, oil or butter. Make sure the griddle is piping hot.
- Pour a ladleful of the batter onto it, spreading it out thinly with the back of the ladle, using circular movements.
- When the edges begin to shrink, put a teaspoon of ghee, oil or butter around the dosa (pancake) and gently ease it off with a flat spatula.
- Turn the dosa and cook on the overside.
