Tuesday, July 10, 2012

#30 : Dosa ~ Indian Lentil Crepes

Anybody with a love for Indian Cuisine will like dosas instantly. They are light and crisp and when dipped in Chutney, they make the yummiest breakfast food possible. When I was little, I would grab a chair to climb on the kitchen counter to watch my grand mom make them. The art of spreading the batter into a thin-even-round fascinated me . And really, all it takes is one bite to fall in love with them. 

( Makes about 20 dosas )
  • 1 Cup Urad Dhal 
  • 2.5 Cups Rice (raw-uncooked)
  • 1 Tbs Channa Dhal / Bengal gram Dhal 
  • Salt to Taste
  • 1 tsp Oil per Dosa 
  1. Wash and soak urad dhal, rice and channa dhal in enough water for 6-8 hours
  2. Drain the excess water away and grind the soaked dhal and rice mixture to a smooth batter by adding 3 cups of water. The best way is to use a wet grinder and grind it for about 30 mins until the batter is smooth . Remember to keep adding more water while grinding if required. The batter should be in an easily pour-able consistency. Remove and set aside 
  3. Cover and let it ferment for 8 hours . If living in India the batter can be left at room temperature . In cooler climates the batter should be stored in a warm place  to aid fermentation . I leave in it in the oven with the light on
  4. After fermentation add in the salt as needed 
  5. For making Dosas - Heat a flat non-stick pan to High heat. Season the pan with a tsp of oil.  Drop a ladle of dosa batter on the center and spread it into a thin-even-round crepe. ( This may require some practice) Lower the heat to medium and drizzle a little oil around the edges. Once the edges are slightly golden, turn the dosa over and cook on the other side for 2 mins.
  6. Fold into a half and lift it off the pan. Serve hot with chutney. May I suggest eating it on a banana leaf. Really, the joy doubles :-)
  7. This batter can be stored for about a week in the refrigerator 

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