Savory Dosas Recipe (South Indian Pancakes)
A crispy, savory Indian pancake is prepared by fermenting a rice and lentil batter overnight, then cooked on a griddle.
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Instructions
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Wash rice, urad daal, and fenugreek seeds thoroughly, then soak them in water overnight, ensuring the mixture is covered by 2 inches.
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The next morning, drain the mixture, then blend with 1 3/4 cups ice-cold water until a smooth, slightly grainy paste forms.
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Transfer the paste to a large bowl, gradually adding 1 cup water to achieve a thin batter that thinly coats a spoon.
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Stir in salt, then cover and ferment the batter in a warm, dark place for 12-24 hours until it thickens; stir again before use.
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Gather a small bowl of ghee or oil, a bowl of ice-cold water, a nonstick pan, paper towels, a ladle, a spatula, and a basting brush.
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Lightly grease the nonstick pan with a folded paper towel dipped in ghee/oil, then heat the pan to medium-high.
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Pour a scant ladleful of batter into the pan's center.
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Spread the batter in sweeping circular motions to create an 8-inch diameter pancake.
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Drizzle ghee over the dosa surface and edges with a brush, then swirl the pan to distribute it.
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Cook for 1 1/2 minutes until the upper surface appears cooked.
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Flip the dosa when the underside is light golden, then cook for 1 minute more.
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Fold the dosa into thirds and cook for an additional 30 seconds.
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Cool the pan slightly before making the next dosa by rubbing it with a paper towel dampened in ice-cold water.
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Repeat the cooking process for the remaining batter.