DOSAI
This is a fermented rice and dal pancake that originates from Tamil Nadu in India
Servings: 6
Equipment
- Tawa griddle or flat frying pan
Ingredients
- 2 cups raw rice
- ¼ cups cooked rice
- ½ cups urad dal
- 2 tbsp chana dal
- Pinch salt
- Water as needed for batter
- 1 tbsp ghee
Instructions
- Place raw rice and dal ingredients in a pot and wash. Cover with filtered water and soak overnight. Reserve 1 cup of the soaking water. Sieve the soaked ingredients and place into a blender. The traditional grinding method is using a granite wet grinder. Add the 1 cup of reserved soaking water into the blender and blend. Add the cooked rice and blend to a light batter consistency. Transfer to a large bowl and stir in the salt. Fermentation: Cover the bowl with a kitchen towel and leave in a warm place to ferment for 10 hours – inside an ‘off’ oven is ideal. After fermentation your batter has now doubled in size to a thick bubbly pancake batter that smells like beer.
- Heat a tawa (griddle) or frying pan over medium low heat, brush on a little ghee and pour in 1-flat ladle full (or small coffee mug) of the batter.
- Using the back of the flat ladle spread the batter out evenly from the centre in concentric circles. When the batter has turned golden brown to nutty brown underneath, drizzle a little more ghee on top and fold in half. There is no need to flip the dosai
- Transfer to a serving plate lined with banana leaf. Serve with coconut chutney, chilli chutney, tomato-nut chutney and tamarind sambar.