Back to 8 servings 2 cup uncooked long-grain white or basmati rice Filtered water, for soaking 0.5 cup skinned whole urad gota, dried whole matpe beans, dried split matpe beans, or skinned urad dal 2 tbsp chana dal, dried split chickpeas 1 tsp fenugreek seeds 0.25 cup cooked basmati rice, optional 1.5 tsp kosher salt, divided Ghee or canola oil 1 recipe Potato Palya, optional, for filling For serving: chutney and sambar, or chutney pudi and plain yogurt.
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1 Step 1: Place 2 cups uncooked rice in a fine-mesh strainer and rinse under cool water. Transfer to a large bowl and add enough filtered water to cover by at least 2 inches. Soak uncovered at room temperature for 6 hours or overnight.2 Step 2: Place 1/2 cup whole urad gota and 2 tablespoons chana dal in a fine-mesh strainer and rinse under cool water. Transfer to a medium bowl and add 1 teaspoon fenugreek seeds. Add enough filtered water to cover by at least 2 inches. Soak uncovered at room temperature for 6 hours or overnight.3 Step 3: Drain the soaked whole urad gota, chana dal, and fenugreek seeds through a fine-mesh strainer, reserving the soaking liquid.4 Step 4: Place the urad mixture in a blender (work in batches if needed). With the motor running, slowly add about 1 cup of the reserved soaking liquid and blend until you get a smooth, light, and fluffy batter. Do not let the batter overheat. To check that it has been blended well, drop a little into a bowl of water. If the batter rises to the top, it has been blended enough. Pour the batter into a large bowl.5 Step 5: Drain the soaked rice through the fine-mesh strainer, reserving the soaking liquid.6 Step 6: Place the soaked rice in the now-empty blender (no need to rinse). With the motor running, slowly add about 1 cup of the reserved soaking liquid. Once blended, add in 1/4 cup cooked rice and continue blending until you have a mostly smooth batter that feels a little grainy when you rub it between two fingers.7 Step 7: Pour the rice batter into the urad batter and add 1 1/2 teaspoons kosher salt. Stir together with your hand. You should have a loose, thick batter that falls through your hands easily but also coats your fingers at the same time.8 Step 8: Cover the bowl with a kitchen towel and place in a warm place (80 to 90ºF). Let ferment 8 to 14 hours.9 Step 9: When fermented, your batter will have almost doubled and look puffed on the top. It will also have a sour, fermented smell. When scooped with a spoon, it should be a frothy mass of bubbles.10 Step 10: Stir the batter a couple of times with a ladle. Ideally, you will have a thick, flowing batter with a consistency between crêpe and pancake batter. If too thick, add filtered water a tablespoon at a time to thin it out.11 Step 11: Before cooking the dosas, set out a little bowl with ghee or oil, a teaspoon, a spatula, a cup of water, and a few paper towels or a silicone pastry brush by the stove.12 Step 12: Heat a large cast iron skillet, griddle, or nonstick pan over medium heat. Add a couple drops of ghee or oil to the pan and lightly smear it all over with a paper towel or silicone pastry brush. Sprinkle a few drops of water into the pan — if it sizzles, the pan is ready. Reduce the heat to low.13 Step 13: Pour 1/3 cup of the batter into the center of the pan. The batter should sizzle a bit.14 Step 14: Starting in the middle, swirl the batter using the bottom of a slightly curved large serving spoon, flat ladle, or measuring cup in a circular motion outwards until you have spread it out into a round dosa that is about 9 inches in diameter. It is important not to press down too hard with your spreading utensil. Spreading should happen more on the top surface than on the bottom.15 Step 15: Increase the heat to medium. Wait a few seconds for the dosa to sizzle a little in the pan, and then drizzle about 1 teaspoon of ghee or oil around the edges of the dosa and on top.16 Step 16: Cook until the dosa is dried out on top and you can see some browning and crisp spots appearing on the bottom, 2 to 3 minutes. When it’s ready, the dosa will peel off easily when you slide a flat spatula underneath. If you see the dosa browning but it is still sticking, just lower the heat and wait a few seconds, then probe around the edges with your spatula until you find an area that starts to give. Usually the whole dosa will unstick once you start to pull it up from that spot.17 Step 17: Flip the dosa over and let cook for a few seconds. Flip it over again.18 Step 18: If serving as-is, fold the dosa in half in the pan, then transfer it onto a plate for serving.19 Step 19: To serve as masala dosa, spread a spoonful or two of potato palya on one half of the dosa. Fold the dosa in half in the pan to cover the filling, then slide it onto a plate for serving.20 Step 20: Cool down the pan so you can easily spread your next dosa and prevent it from sticking to the pan by sprinkling in a little water. When the sizzling stops, heat the pan back up for the next dosa. Mix the dosa batter well before cooking the next one.21 Step 21: Serve the dosas with chutney and sambar, or sprinkle with chutney pudi and serve with plain yogurt.22 Step 22: To make a paper dosa, which is thinner and crunchier, you can use 1/4 cup batter and spread it thinner on the skillet. Use your spatula to flatten the batter down once you have spread it for extra crispiness.getsaucepan.com/r/e89d4a4f-cd02-46a5-b7de-455f678f7f96 · Original: https://www.thekitchn.com/dosa-recipe-23051621
