Dosa (Rice and Urad Dal Crêpes) | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

A south Indian delicacy, savory dosas are thin savory pancakes made with a fermented batter of lentils and rice. These light and airy crêpes are silky smooth and delightfully thin, with a irresistible crispness on the outside. The light flavor of these crêpes are enhanced by the easy fermentation process, which gives the batter a heavenly sourdough-like sour and tangy flavor. Dosas are an ideal accompaniment to any variety of south Indian meals, and are often stuffed with potatoes or other vegetables, but they also can be served as they are with fresh chutney.

Although cooking the dosas is not particularly time consuming nor difficult, you will have to plan a couple of days in advance to allow for the 30-hour fermentation process. A food processor or blender is also needed to make the dosa batter. You won’t be disappointed by the final result. Dosa are best served hot, right after cooking.

Dosa (Rice and Urad Dal Crêpes)

Recipe by Lisa Turner
Cuisine: South Indian
Published on

December 4, 2024

Thin, savory fermented south Indian lentil and rice pancakes

Preparation:

20 minutes + 30 hours resting time
Cooking time:

25 to 30 minutes

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Ingredients:

1 1/2 cups basmati rice
2/3 cup split skinned urad dal
1 teaspoon fenugreek seeds
1/2 tablespoon sea salt
2/3 cup melted ghee or oil

Instructions:

Thoroughly rinse the rice in a strainer and transfer to a medium bowl. Cover with 3 cups of cold water. Similarly, rinse the urad dal and place in another medium bowl. Add the fenugreek seeds and cover with 3 cups of cold water. Cover each bowl with plastic wrap and let sit for 6 hours.
Drain the ural dal and place in a food processor. Process for roughly 1 1/2 minutes, gradually adding 1/2 cup warm water. Slowly pour in another 1/4 cup warm water and continue to process for another 2 minutes, until the batter is light and frothy. Transfer the dal batter to a large glass bowl.
Drain the rice and transfer to the food processor. Process for 1 1/2 minutes, scrapping down the rice from the sides as necessary, until ground into a meal. Add 1/2 cup of warm water and process for another minute, and then add another 1/4 cup water and process for another 3 to 4 minutes, until it is a paste-like batter. Transfer the rice mixture into the bowl with the dal and gently stir to combine. Cover with a kitchen towel and let sit in warm place for 24 hours, until the batter has fermented and small bubbles form on the surface.
Once the batter has fermented, add the salt and thin with 3/4 to 1 cup water so that the batter is the consistency of a light cake batter.
To cook the dosas, begin by lining a plate with a large sheet of aluminum foil to place the cooked dosa on. Preheat a non-stick skillet over moderate heat and brush with ghee or oil. When hot, ladle 1/3 cup of the dosa batter on the skillet and spread it outward in a continuous spiral motion with the back of a spoon so that the dosa is roughly 8 inches round. Drizzle with about 1 teaspoon of the ghee or oil and cook for about 2 minutes, or until small holes appear on the top of the dosa. Flip the dosa and cook for another minute or so and then flip it over again. Fold in half and transfer to the plate with the foil, then loosely cover with the foil. Repeat the process with the remaining dosa until the batter is used up. Serve warm.

Makes 6 to 8 dosas