These paper-thin crepes are made of rice and black lentils, which are first soaked overnight, then fermented for another 24 hours. Indian restaurants serve 18-inch wide dosas, but home cooks usually make them smaller, according to the size of their griddles. The traditional filling is mashed potatoes flavored with spices.
Recipe Servings: 12
Prep Time
40 minutes
+ 32 hours resting
+ 32 hours resting
Cook Time
30 minutes
Total Time
33 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Wash rice and black lentils separately until water runs clear, about 4 washes. Place rinsed rice in one bowl and lentils in another.
- Cover contents of each bowl with 2 inches of water. Cover and let stand overnight.
- Drain off liquid. Using a blender (not a food processor), blend rice and lentils separately until mixtures become somewhat thick. If needed, add 1–2 tablespoons of water to make a smooth, runny mixture.
- Combine rice and lentil mixtures in a large bowl. Add asafetida and salt, cover, and set aside to rest for 24 hours to ferment and rise.
- When ready to cook, whisk in about ½ cup of water to thin the batter.
- Heat griddle with 1 tablespoon oil.
- Pour about ½ cup of batter onto griddle.
- Spread batter by smoothing in a spiral pattern, working from the center out.
- Drizzle oil as needed to prevent dosa from sticking to griddle. Cook each side for about 30 seconds.
- Serve hot with fillings of your choice. Curried mashed potatoes are a traditional option.
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