Dosa

Name: Dosa
Prep time: 8 h
Cook time: 15 min
Total time: 8 h 15 min
Yield: 4 servings
Cuisine: India
Ingredients: 300g idli rice or parboiled rice; 100g urad dal; 1 tsp fenugreek seeds; salt to taste; oil or ghee for the pan; sambar and coconut chutney to serve

India

The daily breakfast of 300 million South Indians. The masala dosa — filled with spiced potato — is its most famous form.

South Indian crispy crêpe — a thin, lacey rice and lentil batter fermented overnight, cooked until shatteringly crispy and served with sambar and chutneys.

Photo: ShashiBellamkonda

Prep

8 hrs

Cook

15 mins

Difficulty

Medium

Calories

375 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

300gidli rice or parboiled rice

100gurad dal

1 tspfenugreek seeds

saltto taste

oil or gheefor the pan

sambar and coconut chutneyto serve

Method

Soak rice, dal and fenugreek separately for 6 hours. Grind to a smooth batter. Ferment overnight.

Heat a flat pan until very hot. Pour a ladle of batter. Spread in a thin spiral.

Cook until crispy and golden. Drizzle edge with ghee.

Fold and serve with sambar and chutney.

Chef's Tip

The batter must be properly fermented — the sourness and bubbles are what create the crispy result.

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Dosa

Ingredients

Method

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