Dosa is a very thin pancake usually made with rice and urad dal (also known as split black lentils or black gram). This Indian food, which is similar to crepes, is very thin and crunchy with a taste similar to sourdough bread. Sins can be made in small sizes for individuals or larger sizes to be shared together. Dosa is a good source of protein and is relatively easy to make.
Ingredients
- 380 grams of rice, washed (recommended 190 grams of medium grain rice, 190 grams of half cooked rice)
- 95 grams urad dal (sliced black lentils), washed
- 1/2 tsp (5 to 7 seeds) fenugreek seeds
- Filter water
- 1 tsp salt
Step
Part 1 of 4: Making the Dough
Step 1. Soak the rice
After washing the rice, put it in a large bowl and soak it in water. Ideally, there should be about 5 cm of water above the surface of the rice to allow absorption. Soak for about six hours.
Step 2. Soak the urad dal and fenugreek
After washing the dal, put it in a large bowl with the fenugreek seeds and soak it in water. Ideally, there should be about 5 cm of water above the surface of the grain to allow absorption. Soak for about six hours.
Step 3. Grind the urad dal and fenugreek
A wet grinder is best for this step, but a food processor or blender will work as well. Gradually add a handful of soaked dal into the grinder.
- If it looks dry, try adding a little more of the liquid used to soak the dal.
- The texture of the dal seeds should be thick and soft.
- The grinding process usually takes about 15 minutes.
- When done, remove the dal from the grinder and place it in a large bowl.
Step 4. Grind the rice
You don't need to wash the grinder after using it to grind dal and before using it to grind rice. Add all the rice and 240 ml of the water used to soak the rice into the grinder and grind for 20 minutes or until the dough is soft but has a gritty texture.
Step 5. Combine the rice mixture with the urad dal
Put the rice mixture in a bowl along with the dal seed mill, add the salt and mix all the ingredients together by stirring with (clean) hands. Cover loosely with a non-airtight cloth or cover.
Make sure the cover used is not airtight. Air expansion is required for the fermentation process
Step 6. Allow the dough to ferment
The dough should now be fermented by letting it sit in a warm place for eight to ten hours.
- The best temperature for the fermentation process is 27–32 °C.
- Let the dough rest on the kitchen counter or in a warm room if you live in a warm climate.
- If you don't have a place where the temperature is right, place the dough in the oven at home with the oven light on. The oven bulb will generate enough heat to allow fermentation to occur but not hot enough to start cooking the dough.
Step 7. Check the dough
After eight to ten hours, check the dough. Usually the dough will have a frothy appearance and will rise to twice its normal size. If that's not the case, you may need to let it sit a little longer. If the dough is too thick and difficult to pour, add a little water.
Step 8. Put the dough in the refrigerator until you are ready to cook it
Ideally, you should try to cook the dough after it has fermented enough. However, if you need time between the fermentation process and cooking time, put the dough in the refrigerator.
Part 2 of 4: Getting Ready to Cook
Step 1. Allow the dough to reach room temperature
If you have put the dough in the refrigerator, you will need to take it out and let it sit at room temperature for at least an hour. Dosa results will be better if the dough is at room temperature.
Step 2. Heat the surface of the utensil for cooking
Heat the surface of the utensil to cook on medium heat for 10 minutes. Suitable cooking utensils are non-stick frying pans, cast-iron frying pans or laughing flats.
Step 3. Spread the seasoning on the surface of the cookware
The best way to prepare and season the surface of a cookware for making dosa is to pour a few drops of oil over a chopped onion and rub the onion with pressure all over the pan. You may have to adjust the amount of oil depending on the surface of the cookware you are using, but a drop or two is usually sufficient.
Step 4. Determine the size of the sin you want to make
The size of the dosa will partly be determined by the surface size of your cookware. Sins can be made in small sizes for individual consumption, or larger to be shared together. If you're planning to make a large dosa to share, you'll need twice the regular dosa batter.
Part 3 of 4: Cooking Sin
Step 1. Pour the dough until it expands
Pour about 60 ml of batter (preferably with a large spoon) into the pan. Use the bottom of a large spoon to spread the batter starting from the center then move the large spoon around outwards until the batter is spread all the way to the edges of the pan. You should not put too much pressure on the spoon.
Step 2. Let the dough cook
Cook until the bottom of the dough turns brown to your liking and the top hardens. You may see bubbles pop and pop, leaving tiny holes at the top of the sin.
Step 3. Flip the dosa if you like
This step is optional because the thin batter will cook completely from the bottom. But if you want the dosa to be extra crunchy, you can flip it over and cook the top for about 40 seconds.
Step 4. Remove the dosa from the surface of the cookware
Use a spatula (make sure to use a spatula that won't damage the surface of your cookware) to remove the dosa from the stove. Be careful not to crush the sin (for aesthetic reasons, but it will taste good anyway!)
Step 5. Roll the dosa while it's still hot
Dosa can be served folded in half or rolled up. This step should be done immediately while still hot to avoid cracking or breaking.
Step 6. Repeat the above process
Continue to cook the dosa until the dough runs out. You should immediately serve each portion as soon as it is cooked. If you want to wait until everything is cooked before serving, place the cooked dosa on a plate in the oven set to the "warm" setting covered with a damp cloth to prevent the dosa from drying out.
Part 4 of 4: Presenting Sin
Step 1. Pair with different types of chutney
The traditional dosa recipe calls for it to be served with coconut chutney and sambar. Tomato chutneys and coriander chutneys are also great choices. It is recommended that at least two options for dyeing be available.
Step 2. Try different types of dyes
Although a typical Indian dosa, this dish doesn't always have to be juxtaposed with chutney. You can try other dips like hummus, spinach dip or even guacamole for an Indian-Mexican variety.
Step 3. Serve fresh and warm
These creamy crepes taste best when they've just finished cooking, so make an effort to time your cooking so that you're ready to eat them as soon as they're done.
Step 4. Freeze any remaining sin if necessary
While fresh dosa tastes best, if there's some left over and you don't want to throw it away, try freezing it. Later the dosa can be heated on a non-stick frying pan. It may be best to freeze these foods flat (without folding them).
Be aware that the texture may change during the freezing and thawing process
Tips
- Sin can be filled. You can fill the dosa with mashed potatoes plus mustard seeds and fried onions and serve it with coconut chutney.
- Use high quality rice for better results, which is a mixture of half masuri rice and idli rice.
