Dosa supports all constitutions, strengthens the body and is easily digested. To aid digestion and avoid thirst, consume with ample drinking water, particularly in the summer.
Dosa can be soaked in the morning, ground in the evening, fermented through the night and ready for the first meal (depending on the season).
Pre-preparation – 20 hours
Preparation – 5 minutes
Makes – 25 dosa
Ingredients
1 cup/200g urad dāl
3 cups/600g white basmati rice
8 – 10 cups/2 – 2 ½ litres of water (for soaking)
1 Tbsp fenugreek seeds
1 tsp fine rock salt
Pre-soak
1. Wash dāl, rice and fenugreek seeds until the water runs clear, drain. Cover 2-inches above ingredients with water and soak for minimum 12 hours.
Batter
2. Drain a little water out and put this water aside.
3. In a high-speed blender, grind mixture until fine and smooth – adding, if needed, water that was put aside, add salt. Aim for a thick pancake batter consistency.
Ferment
4. Pour into a large bowl, cover and leave to stand in a warm location for at least 8 hours, can take up to 24 hours in winter time. The batter will become thick, fizzy and rise. Perfect fermentation!
Cook
5. Pour a ladleful of batter onto a preheated skillet or non-stick pan(make sure the pan is hot).
6. Using the back of the ladle, gently swirl the batter from the center out to create a thin crepe-like dosa. Optional, drizzle ghee lightly over dosa.
7. When edges of the dosa start to lift, about 2 – 3 minutes. Flip and cook until golden.
Serve
Once a week, with chutney, palya/gojju or sambar. Suitable for midday meal, in all seasons.
Variations
