Dosa (South Indian Rice & Lentil Pancakes)
Dosa is a beloved South Indian staple that has become a global favorite for its delicious flavor and versatility. This thin, crispy pancake is made from a fermented batter of rice and urad dal (black lentils), offering a delightful combination of tangy taste and crispy texture. Dosa is traditionally served for breakfast alongside a variety of accompaniments like chutneys, sambar or a spicy potato filling, but it makes a great meal any time of the day.
Equipment
- High-Speed Blender, (I use Vitamix E310)
Ingredients
- 150 g idli rice
- 150 g Sona Masoori rice (or basmati rice)
- 100 g urad dal (husked black gram)
- 30 g chana dal
- 20 g thin or medium poha
- ½ tsp fenugreek seeds
- 1 tsp salt (7g)
- 2-3 tbsp vegetable oil for greasing
- 1 small onion
Instructions
- The day before, add both types of rice to a bowl and wash in plenty of fresh water. Drain and repeat two more times, then soak in 700ml of fresh water for 3–4 hours. Add the urad dal, chana dal, poha and fenugreek seeds to a separate bowl and wash just once with plenty of water (otherwise you remove too much of the natural yeasts). Drain, then soak in fresh water for 3–4 hours.
- Drain the rice but keep the soaking water. Add the rice to a high-speed blender (I used my Vitamix E310) with 130–150ml of the reserved water and blend to a slightly grainy but pourable paste. Transfer to a large bowl and rinse the blender.
- Drain the urad dal, chana dal, poha and fenugreek seeds but keep the soaking water. Add them to the high-spreed blender with 150–170ml of the reserved water and blend to a smooth paste (a small amount dropped into a bowl of water should float). Add it to the rice paste and mix well with your hands to kick off the fermentation. Cover the bowl with a plate and leave to ferment for 8–24 hours in a warm place (such as the oven with just the light switched on). The fermented batter should have risen in volume and smell tangy. Once ready, store it in the fridge until needed. Before continuing with the dosa, make the Sambar, Coconut Chutney and/or Kara Chutney.
- Before frying, add the 1 teaspoon (7g) of salt to the dosa batter and, if necessary, some water (around 50ml) to achieve a thick pouring consistency, similar to a pancake batter. Give the batter a good mix to stir out some of the air, otherwise it won’t spread evenly. You can use a non-stick frying pan or a cast iron skillet to make the dosa.
- For a non-stick frying pan, heat the pan over medium-heat until hot, then reduce the heat to low. Pour a ladle of the batter into the dry hot pan, spreading it out to a thin pancake with the back of the ladle. If the batter doesn’t spread, it might be too thick (add more water) or the pan might be too hot (let it cool a little). Drizzle a teaspoon of oil around the edges and over the dosa. Cook until the bottom is evenly golden, flip it over and cook the other side for just a minute until golden in spots. Flip it back and continue frying until crispy, then roll the dosa into a cylinder before transferring it to a plate. Wipe the pan clean with some kitchen paper and repeat.
- For a cast iron skillet, heat the pan over medium-heat until well heated. You'll need to reinforce a non-stick layer: Cut the small onion in half. Once the cast-iron pan is hot, turn down the heat to low and add a splash of water. It should dance in small balls over the surface before evaporating, otherwise heat it a little longer. Wipe the pan dry with a folded kitchen paper, then add 2-3 drops of oil and spread it out with the cut side of the onion (you can pierce it with a fork and use the fork as a handle) to create a non-stick coating. Pour a ladle of the batter into the pan and spread it out into a thick pancake. If the batter doesn’t spread, it might be too thick (add more water) or the pan might be too hot (let it cool a little). Drizzle another teaspoon of oil around the edges and over the dosa. Cook until the dosa begins to look golden brown around the edges and the surface looks cooked through (6-8 minutes). Then gently loosen it from the pan and fold it into a semi-circle before serving. Wipe the pan clean with some kitchen paper and repeat the non-stick layer.
- Serve the dosa warm with Sambar, Coconut Chutney or Kara Chutney.
Notes
Storage: Dosa is best enjoyed right after frying, as it becomes stale once it cools down. Rather than storing cooked dosa, you can keep any leftover batter in the fridge for up to 5 days and use it straightaway. You can also use the leftover batter to make Kuzhi Paniyaram.