Dosas Recipe
Experience the delightful flavors of South Indian cuisine with Dosas, a crispy and savory pancake made from fermented rice and lentil batter. Perfect for breakfast, brunch, or a light dinner, Dosas are versatile and can be filled with a variety of savory fillings like spiced potatoes or served plain with chutneys and sambar.
Ingredients
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
- Oil or ghee for cooking
Instructions
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Prepare the Batter
Rinse the rice and urad dal separately under cold water. Soak the rice with fenugreek seeds and urad dal in separate bowls for at least 4–6 hours or overnight. Drain and grind the urad dal into a smooth, fluffy batter using a little water. Grind the rice into a slightly coarse batter. Combine both batters, add salt, and mix well. Cover and ferment in a warm place for 8–12 hours, or until the batter doubles in size.
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Cook the Dosas
Heat a non-stick or cast-iron skillet over medium heat. Lightly grease with oil or ghee. Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin pancake. Drizzle a little oil around the edges and cook until the bottom is golden brown and crisp. Flip if desired, or cook only on one side for a traditional thin dosa. Remove from the skillet and serve immediately.
Serving
Serve Dosas hot with coconut chutney, tomato chutney, and sambar. For a special touch, fill them with spiced potato masala to make Masala Dosa.
