How to make dosas: Recipe

http://www.thestar.com/living/food/recipes/article/1110458--how-to-make-dosas-recipe

By Jennifer Bain

Food Editor

Dosas are thin, lacy, crisp South Indian pancakes made from fermented rice and lentil batter. They’re huge in restaurants, but more modest at home. Geetha Upadhyaya cooks hers in a cast-iron skillet. She serves two to four per person with chutney ans uses “idli” rice. I could only find it in 20-pound (9-kg) bags (for a reasonable $12.99) so also tried a batch with long-grain rice that was almost as good.


Dosas

2 cups (500 mL) idli, white long-grain or white basmati rice, washed several times
1/2 cup (125 mL) white urad dal (skinned, split, black urad lentils), rinsed
1/4 cup (60 mL) channa dal (split, yellow chickpeas), rinsed
1/2 tsp (2 mL) fenugreek (methi) seeds, rinsed

Table or fine sea salt to taste
Water as needed for thinning batter
Olive oil for brushing pan
Ghee (clarified butter) for drizzling

Coconut & Red Chili Chutney (recipe follows) or purchased coconut chutney.


In large bowl at room temperature, soak rice in cold water to cover by 1 inch (2.5 cm), 6 to 12 hours. Drain; reserving soaking liquid.

In separate medium bowl at room temperature, soak urad dal, channa dal and fenugreek seeds in cold water to cover by 2 inches (5 cm), 6 to 12 hours. Drain; reserving soaking liquid.

In blender, process rice, with a little reserved soaking water, until smooth but slightly grainy. Transfer to large bowl.

In blender, process urad dal mixture, with a little soaking water, until smooth but slightly grainy. Transfer to bowl with rice; stir well to combine.

Let mixture stand, uncovered and at room temperature, in warm place 12 to 24 hours. Mixture should froth a bit when swirled. Depending on the season and temperature of your kitchen, you may need to put the bowl in an unheated oven with its lights on for 5 hours.

Just before making dosas, stir well and thin with water if needed to create pourable consistency of pancake batter. Season with salt.

Brush large (about 12 inch/30.5 cm) cast-iron or non-stick skillet with oil (or use paper towel to spread oil). The oil should be barely visible. Heat over medium. (If you like, use 2 skillets at once.)

Using ladle, scoop about 1/3 cup (80 mL) batter into centre of skillet. Use bottom of ladle to gently spread batter in about 8 clockwise circles to make very thin, 8-inch (20-cm) crepe that has some tiny holes. Sprinkle lightly with ghee or more olive oil. Cook until bottom is golden, covering with lid if desired, several minutes. Using spatula, fold in half. Serve immediately. Repeat with remaining batter, brushing skillet with oil and adjusting heat as needed.

Batter will keep several days in fridge. Return to room temperature before using.

Serve dosas with chutney. To eat, break off pieces of dosa by hand and scoop up chutney.

Makes about 6 cups (1.5L), enough for about 18 dosas.

Star-tested by Jennifer Bain

jbain@thestar.ca