Dosa (Crepes)

Dosas

A street vendor cooks dosas in Hyderabad

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: Makes 12 dosas

Prep Time

40 minutes
+ 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 (mung beans)
6 1/2 cups (1.5 l) water
1/2 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 in (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 tbsp (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 1/2 cup (120 ml) of water to thin the batter.
Heat griddle with 1 tbsp (15 ml) oil.
Pour about 1/2 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).