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Dosai recipe

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Rating:

5/ 5 stars 5 Votes

Cuisine: Indian

Ingredients

3 parts medium to coarse rice flour
1 part urad dhal (split black lentils)
Water
Salt
Vegetable oil or ghee

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Preparation

Soak the rice flour for 2 to 3 hours adding just enough cold water to cover it.

Wash and cover the split black lentils for 2 to 3 hours with enough cold water to soak them. Grind the lentils in an electric blender adding just enough water to form a thick fine paste.

Mix the ground lentil paste with the soaked rice flour till you get a thick batter. Add salt to taste and leave the batter in a warm place overnight to ferment.

The next morning, mix the batter thoroughly again. Heat the griddle until it is hot. Pour a ladle of the batter onto the centre of the griddle and spread evenly in concentric circles until it reaches the edges of the griddle.

Baste the dosai with ghee or oil and cook on a medium heat until it is a golden brown.

Place filling of your choice (see recipe for masala potatoes) in the centre of the dosai and roll or fold as desired.

Serve hot with fresh coconut chutney.

If you enjoyed this Dosai recipe then browse more Indian recipes, bread recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

03 Feb 2009 03:46 AEST

Sasi

UK Yorkshire

Crispy Gorgeous Masaala Dosai - to die for!!

Takes me back home - nothing to beat the taste and comfort of hot, crispy, buttery dosais, with creamy and nutty potato masala sandwiched between. Add to this spicy fragrant sambar and sweet coconut chutney to dunk pieces of dosai into. Makes my mouth water even now, remembering and relishing the many dosais that I have had growing up in Chennai.

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