Dosa

Name: Dosa Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 20
Ingredients: 1 cup Urad Dal (by NOITSEUQ); 3.5 cup Rice white long-grain regular raw enriched; 2 tsp Fenugreek seeds / Methi seeds (by YMYSELF); 1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO); 0.25 cup Canola Oil

Minutes to Prepare: 15
Minutes to Cook: 5

Number of Servings: 20

Ingredients

1 cup Urad Dal (by NOITSEUQ) 3.5 cup Rice, white, long-grain, regular, raw, enriched 2 tsp Fenugreek seeds / Methi seeds (by YMYSELF) 1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 0.25 cup Canola Oil

Directions

Soak dal, rice and fenugreek seeds for a few hours to overnight in about 8 cups of water. Pour off soaking water and replace with about 3 cups of fresh water. Grind in blender until it makes a batter about as thin as crepe batter. Stir in salt. Ferment overnight (bring to 37 degrees C in Instapot - Yogurt "more" setting for 30 minutes, then let cool to 30 degrees - Yogurt "less" setting for the remaining time). The batter is ready when it has become full of bubbles and doubled in volume. Stir it down and fry: Oil a frying pan generously. Add a ladle-full of batter to the center of the pan and spread out with the bottom of the ladle to cover the bottom of the pan. Add a spoonful of oil around the edges. Poke a small hole in the middle and add a bit of oil there too. When the top looks dry, it is ready to flip. Flip and cook the other side until the dosa is crispy. Serve immediately with sambar, chutney, or masala. The first couple of dosai may not flip easily, but after the pan gets seasoned a bit they should come nicely.

Serving Size: makes about 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user CALYPSANY.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving