1 cup long grain rice
1/4 cup urud dal
1 tsp fenugreek seeds
1. Soak the rice, lentils and fenugreek seeds in water and allow them to soak overnight.
2. Grind the mixture in a blender adding as little water as possible. Stir in some salt. The dosa batter should be medium thick while grinding. Let this sit overnight for fermentation.
3. Heat a nonstick flat pan so it is very hot. Pour in some of this dosa mixture with a ladle and spread it evenly in concentric circles. Add oil or butter around the dosa to make it crisp. Flip the dosa to cook the other side until light brown.
- In cold weather, fermentation will not occur easily so put the batter in a warm oven for 10 minutes, then remove the batter and let it sit at room temperature.
- Many different recipes exist for Dosa. The most spectacular one is called Paper Masala Dosa. It is wafer thin and more than 18 inches across. It is filled with a generous scoop of Potato Masala, which is really tasty, and Coconut Chutney. I have tried them in restaurants across the U.S. but the best ones I have tasted (other than Kachi's) are made at Saravanaa Bhavan in Mylapore which is in South India. This South Indian recipe is also served in many Indian restaurants in the U.S.
Kachi often makes Dosa (rice pancake) at home for breakfast and lunch. This recipe vegetarian Madras recipe from Tamil Nadu (formerly called Madras) can easily be made on a skillet at home. The trick to making a thin dosa is to spread the batter around in circles with the back of a spoon, just like making a crepe. Serve with Coconut Chutney.
A key ingredient in this popular and delicious recipe is urud dal. It is skinned black dal and can be found in many grocery stores as well as in any Indian grocery. Made with rice and dal, it is perfect for a vegetarian meal.