Ingredients
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275 g Basmati Rice
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60 g Split Urad Dal
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½ a teaspoon Fenugreek Seeds
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280 ml warm Water
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1 teaspoon Salt
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Rapeseed Oil
Directions
These crispy fermented rice and lentil pancakes are more than just pancakes, they are one of India’s most celebrated national treasures. They’ve got a lot going for them: crunchy, nicely tangy and very versatile. The only downside is that they take about 48 hours to prep properly. The best way I’ve found to do this so they’re ready for Sunday lunch is to soak them on a Friday night, churn on Saturday morning, leave to ferment until Sunday morning and cook up at midday. Delicious with coconut chutney and coconut potatoes.
Steps
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1
Done
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Wash the rice and dal together in a few changes of cold water until the water runs clear, then drain. Transfer to a large heatproof bowl and add the fenugreek seeds. Pour in the warm (body temperature) water and leave to soak overnight. |
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2
Done
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The next morning, or 12 hours later, drain the rice and dal and blend in two batches. Then cover with cling film and place in a relatively cosy spot (I use the kitchen counter, or a bookshelf in my living room) for 24 hours. The next morning, whisk the batter and add the salt. |
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3
Done
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To make the dosas, put a large non-stick frying pan over a low heat until hot. Prepare a plate for the dosas, a small pot of oil with a piece of kitchen paper, and a ladle. You can test the heat of the pan by flicking a little water on to it. If it fizzes and bubbles away, it’s ready. |
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4
Done
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Take the kitchen paper, dab it in the oil and wipe the surface of the pan, then pour in a sixth of the batter. Work quickly to spread the batter outwards in concentric circles, using the back of the ladle, then turn the heat up to medium. Cook for 2 minutes, until the batter leaves the sides of the pan. Dizzle a little oil around the outside of the dosa to loosen it if need be, then flip it and cook for 1½ minutes on the other side. If the dosa is nice and crispy, shuffle it on to the plate. |
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5
Done
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Remove the pan from the heat for a minute, turn the heat down low and repeat the same again. To keep the dosas warm, put them into a basket fashioned from foil, or just serve them as they come. |
