Dosa

Savor the crispy, golden goodness of dosa, a beloved South Indian crepe made from fermented rice and urad dal. Enjoy these versatile delights for breakfast or as a snack, paired with coconut chutney and sambar for a truly authentic experience.

• 1 cup urad dal (split black gram)
• 3 cups rice
• 1/2 tsp fenugreek seeds
• 1 tsp salt
• water for blending
• oil as needed for cooking

Method

1. 1

   Rinse the urad dal and rice separately under cold water until the water runs clear.

2. 2

   Soak the urad dal and rice in water for 4-6 hours. If using, soak the fenugreek seeds with the urad dal.

3. 3

   After soaking, drain the urad dal and rice, and blend them together with water until a smooth batter forms. The batter should be thick but pourable.

4. 4

   Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours or until it doubles in size and is bubbly.

5. 5

   Once fermented, gently stir the batter and add salt to taste. Heat a non-stick skillet over medium heat and grease it lightly with oil.

6. 6

   Pour a ladleful of batter onto the skillet and spread it into a thin circle. Drizzle a little oil around the edges and cook until the bottom is golden brown, about 2-3 minutes.

7. 7

   Flip the dosa and cook for another minute until crisp. Remove and keep warm. Repeat with the remaining batter.

8. 8

   Serve hot with coconut chutney and sambar.