Dosa (Crepes)
These paper-thin crepes are made of rice and dal, which are first soaked overnight, then fermented for another 24 hours. Indian restaurants serve 18-inch wide dosas, but home cooks usually make them smaller, according to the size of their griddles. The traditional filling is mashed potatoes flavored with spices.
Recipe Servings: 12 dosas
Prep Time
40 minutes
+ 32 hours resting
+ 32 hours resting
Cook Time
30 minutes
Total Time
33 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (380 g) white rice
- 2/3 cup (135 g) urad dal (black lentils)
- 6½ cups (1.5 l) water
- ½ tsp (2.5 ml) salt
- Pinch of asafetida (hing)
- 3 Tbsp (45 ml) vegetable oil
Directions
- Wash rice and dal separately until water runs clear, about 4 washes.
- Cover contents of each bowl with 2 inches (5 cm) of water. Cover and let stand overnight.
- Drain off liquid. Using a blender (not a food processor), blend rice and dal separately until mixtures become somewhat thick. If needed, add 1–2 tablespoons (15–30 ml) of water to make a smooth, runny mixture.
- Combine rice and dal mixtures in a large bowl. Cover and set aside to rest for 24 hours to ferment and rise.
- When ready to cook, whisk in about ½ cup (120 ml) of water to thin the batter.
- Heat griddle with 1 tablespoon (15 ml) of oil. Pour about ½ cup (120 ml) of batter onto griddle.
- Spread batter by smoothing in a spiral pattern, working from the center out. Drizzle oil as needed to prevent dosa from sticking to griddle.
- Cook each side for about 30 seconds.
- Serve with fillings ranging from leftovers to curried potato (see samosa recipe for filling).
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