Dosa

Ingredients

medium or long grain rice

1 cup

brown rice

1/4 cup

urad dalwhole or skinned

1/2 cup

fenugreek seeds

1/2 tsp

toor dal

2 tbsp

rice flakes

1/4 cup

salt

3/4 tsp

oil

for cooking

Method

1. 01Rinse rice and soak overnight in a large bowl.
2. 02Rinse urad dal, toor dal, and fenugreek seeds. Soak overnight with the rice.
3. 03Rinse rice flakes and add to soaked rice for a few minutes.
4. 04Drain dal and lentils, reserving soaking liquid. Grind dal and fenugreek seeds in blender with some soaking liquid into smooth fluffy paste.
5. 05Drain rice, reserving soaking liquid. Grind rice with a little soaking water until gritty.
6. 06Mix dal and rice batters together in one large bowl. Add salt and mix.
7. 07Ferment batter 6 to 8 hours in a warm place (85 to 90 degrees F), covered with a towel, until frothy and nearly doubled in volume.
8. 08Heat a 10 inch nonstick skillet on high heat. Sprinkle a few drops of water on the skillet. Water should sizzle and evaporate within 2 seconds.
9. 09Add a drop of oil to the hot pan and spread around with an onion wedge on a fork or a thick paper towel.
10. 10Pour 1/4 cup batter onto the hot skillet. Swirl the ladle in concentric circles to spread out the batter.
11. 11Drizzle a few drops of oil on the edges.
12. 12Cook over medium-high heat until the bottom is lightly brown and starts to come away at the edges.
13. 13Flip and cook the other side for a few minutes for a crispier crepe.
14. 14Serve hot with coconut chutney, sambar, or potato and onion subzi.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free