Dosa - South Indian Fermented Rice Crepe
Dosa is one of the best-known and oldest dishes in Indian cuisine, prepared for over 2000 years. This crispy, thin rice crepe became truly popular in the South Indian regions and has spread worldwide over the years. Due to fermentation, it is not only easy to digest but also has a special, slightly sour taste that harmonizes perfectly with spicy Indian chutneys and lentil stews. The secret to preparation is patience - proper fermentation ensures the perfect texture. Try this authentic recipe to experience one of India's most iconic dishes!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the basmati rice and urid dal separately, then soak them for 6-8 hours or overnight. This promotes fermentation and makes grinding easier.
2
Drain the water, then grind the rice and lentils in a high-powered blender or food processor into a smooth, thick batter. Add about 150 ml of fresh water during grinding to help with the consistency.
3
Pour the batter into a large bowl, cover with a clean kitchen towel, and let it ferment at room temperature for 8-12 hours. The batter will rise and become slightly bubbly.
4
Stir the salt into the fermented batter, and add a little water if needed to achieve a pancake-like consistency.
5
Heat a non-stick pan or cast-iron tawa over medium heat. Grease it lightly with oil using a paper towel.
6
Pour a ladleful of batter into the center of the pan, and spread it in a circular motion to create a thin, even layer. Cook for about 2 minutes, until the bottom is golden brown.
7
Carefully lift the dosa with a spatula, and cook the other side for 30 seconds if desired. Traditionally, only one side is cooked.
8
Serve immediately with fresh coconut chutney and sambar, or fill with masala potatoes for an authentic South Indian experience.
