Dosa is a thin gluten-free fermented pancake similar to a crepe. The fermentation process increases vitamin B and vitamin C and is a popular south Indian snack, breakfast, or meal that can be eaten with various fillings such as coconut chutney and dahl.
- 3/4 cup long-grain rice (basmati can be used)
- ¼ cup brown rice – 1/4 cup (47.5 gm)
- ½ cup split black lentil or mung beans
- ½ teaspoon fenugreek seeds
- Himalayan salt – As needed
Preparing the Batter
- Rinse the rice and soak it in a large bowl overnight.
- Rinse the urad dal (black gram) or other lentils. Soak it along with fenugreek seeds overnight in a separate bowl.
- Drain out the soaking liquid from the dal and the rice and keep it for further use.
- Grind the rice, dal, fenugreek seeds, salt altogether or separately for a smoother batter using the soaking liquid preserved earlier to make it a smooth paste.
- Let this batter kept for another 6-8 hours in a warm place covered with a tight lid. You can leave it overnight. (longer in the cooler weather)
- The next day or when the batter almost doubles in volume it is now ready to cook. You can store the batter in the fridge for a few days. Just stir it a few times a week. It will keep fermenting.
Making the Dosa:
- Heat a dosa pan or very flat heavy skillet pan and sprinkle a few drops of water on it. If the water drops evaporate within 2 seconds, then the pan is hot enough and ready.
- Spread a very thin layer of oil over the pan
- Pour the batter onto the hot pan with oil and spread out the batter in a circular shape.
- If needed, you can drip a few drops of oil or ghee onto batter dosa or around it.
- Cook in a medium flame till the bottom side becomes light brown.
- For a more crispy dosa, you can flip the other side and cook it for another few minutes. Serve with coconut chutney or other fillings.