Plain dosa | sada dosa

Sada dosa (plain dosa) served with coconut chutney for a happy breakfast! Dosa is a type of crepe from Southern India made from fermented rice and lentil batter. Serve with chutneys or sambar for a nutritious and filling breakfast. The batter requires fermenting in a warm place which is not always feasible for some climates, see below for a few tips! This recipe makes 8-10 dosas.

Ingredients

3/4 cup short grain rice (idli rice)

1/4 cup urad dal (white husked)

1/2 tbsp chana dal (yellow lentils) 

1/2 tsp salt

Water as required

Method

• In a large bowl, add the rice, urad dal and chana dal. Rinse a couple of times with water.
  
  
• Cover the rice and lentils with water. Add the salt and leave to soak for 4-6 hrs until soft.
  
  
• After soaking, drain through a sieve. Add the soaked rice and lentils to a blender. Add around 1/2 cup water and blend until smooth.
  
  
• Transfer back to the mixing bowl, cover with a cloth and leave to ferment for around 12-15 hrs in a warm place (depending on the temperature or climate this may take longer).
  
  
• The next day, the batter should have doubled and should have a slight sour smell.
  
  
• Take a spoon and give the batter a mix before making the dosas.
  
  
• Next, take a non-stick large frying pan (or cast iron skillet like they would use in India), place on the hob and turn to a medium heat. If you are using a cast iron skillet you will need to spread a small amount of oil. Don't do this on a non-stick frying pan, otherwise you won't be able to spread the batter.
  
  
• Take a large spoonful of the dosa batter and in a circular motion to get an even layer.
  
  
• Sprinkle a little oil around the edges and on top of the dosa.
  
  
• Cover with a lid and cook for around 5 minutes until the top is cooked. You will know when it is ready when the edges of the dosa base lift up.
  
  
• Once you see the base lifting up, remove carefully from the pan and fold into a half-moon shape.
  
  
• Repeat with the rest of the batter. If you notice the pan getting too hot and bottom of the dosas cooking too quickly, sprinkle a little cold water, let evaporate and the continue.
  
  
• Serve with chutneys and sambar. 
  
  
• You can also find the recipe on my instagram story highlights. Link here

Link to the coconut chutney recipe here

Tips for fermenting: 

- Place in a an airing cupboard / boiler cupboard is a great place. 

- If you have a sunny spot in your house, that will also do. 

- Adding in a pinch of baking powder or sugar is another way to encourage the fermentation process. 

- Also putting it in a warm oven for around 10-15 minutes will kickstart the fermentation, but you don't want to leave it in there for too long.