Dosai is to a Southern Indian what roti or chapati is to a Northern Indian. It's a pancake made out of rice and lentil batter, naturally fermented overnight. With this recipe it will take some practise to pour, spread and cook the dosai well. I am still learning, it's a matter of practice and time.
- 3 parts medium to coarse rice flour
- 1 part urad dhal (split black lentils)
- vegetable oil or ghee
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 2-3 hours
Fermentation time: overnight
You will need to begin this recipe 1 day ahead
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.