Updated 9/2018
Simple to make after some practice, and you can keep some batter on hand to make them any time.
INGREDIENTS
1/2 cup urad dahl, skinned and split
1 1/2 cups short grained rice (I use what's labeled masoori at the Indian grocer)
water
2 t fenugreek seeds
2 t salt
2 t sugar
2 T chopped coriander leaves (or 1/2 t coriander powder if fresh is not available)
Minced green chili, as desired (or 1/4 -1/2 t ground black pepper)
water
ghee for frying
You will need a blender or food processor.
PREPARATION:
1. Sort, wash and soak the urad and rice and fenugreek seeds together for at least 8 hrs.
2. Drain, then put the soaked combination in a blender and fill with enough water to just below the mixture and blend until you have a smooth paste that can be a little runny because it should thicken up when it sits in warm place for awhile to ferment..
3. Cover and let this sit in a warm place overnight such as on top of or in an oven with a pilot light.
4. Add the remaining ingredients and stir for a bit to incorporate air. It should have thickened, so add some water (up to 1 cup) until you have a batter that is a little bit runny and spreadable.
5. Heat a skillet (10") with a little ghee until smoking hot.
6. The batter may have thickened quite a bit. Add a little more water to make it easier to spread over the skillet. With experience, you will know if this is necessary or not. Pour a scant 1/2 cup of batter onto the skillet and press to smooth it out in circular and zig zag motions with the bottom of the measuring cup or spread evenly with a spatula to make the pancake as thin as possible. With practice this gets easier and easier.
6. Cook on med-high heat until the edges are browned and crisp and the top of the dosa is almost dry.
7. Flip over and cook the other side about a minute.
Traditionally served with a potato filling
and coconut chutney or sambar, but the favorite around here is dosas wrapped around chunky guacamole for brunch. Also can experiment with different chutneys or salad or served with a meal as a bread.
Simple to make after some practice, and you can keep some batter on hand to make them any time.
INGREDIENTS
1/2 cup urad dahl, skinned and split
1 1/2 cups short grained rice (I use what's labeled masoori at the Indian grocer)
water
2 t fenugreek seeds
2 t salt
2 t sugar
2 T chopped coriander leaves (or 1/2 t coriander powder if fresh is not available)
Minced green chili, as desired (or 1/4 -1/2 t ground black pepper)
water
ghee for frying
PREPARATION:
1. Sort, wash and soak the urad and rice and fenugreek seeds together for at least 8 hrs.
2. Drain, then put the soaked combination in a blender and fill with enough water to just below the mixture and blend until you have a smooth paste that can be a little runny because it should thicken up when it sits in warm place for awhile to ferment..
3. Cover and let this sit in a warm place overnight such as on top of or in an oven with a pilot light.
4. Add the remaining ingredients and stir for a bit to incorporate air. It should have thickened, so add some water (up to 1 cup) until you have a batter that is a little bit runny and spreadable.
5. Heat a skillet (10") with a little ghee until smoking hot.
6. The batter may have thickened quite a bit. Add a little more water to make it easier to spread over the skillet. With experience, you will know if this is necessary or not. Pour a scant 1/2 cup of batter onto the skillet and press to smooth it out in circular and zig zag motions with the bottom of the measuring cup or spread evenly with a spatula to make the pancake as thin as possible. With practice this gets easier and easier.
6. Cook on med-high heat until the edges are browned and crisp and the top of the dosa is almost dry.
7. Flip over and cook the other side about a minute.
Traditionally served with a potato filling
and coconut chutney or sambar, but the favorite around here is dosas wrapped around chunky guacamole for brunch. Also can experiment with different chutneys or salad or served with a meal as a bread.