indiansarapan· 4 servings
Dosa (Indonesian)
Dosa
Ingredients
- 1 cup white rice
- 1/4 cup split urad dal (black gram)
- 1/4 cup poha (flattened rice)
- 1/2 tsp fenugreek seeds
- 1 tsp salt
- Water as needed (approx 2 cups for soaking and grinding)
- 2 tbsp oil or ghee for cooking
- Optional: 1/4 tsp baking soda (for extra crispness)
Instructions
- 1Rinse the rice, poha, urad dal and fenugreek seeds; soak rice and poha together in water for 4–6 hours, and soak urad dal separately for the same time.
- 2Drain the urad dal, grind it to a smooth batter adding water gradually, then transfer to a large bowl.
- 3Drain the rice and poha mixture, grind to a slightly coarse batter, adding water until the consistency is pourable but not runny.
- 4Combine the two batters, add salt, mix well, and let the mixture ferment in a warm place for 8–12 hours until it rises and develops a mildly sour aroma.
- 5Stir the fermented batter gently; if desired, add a pinch of baking soda and mix just before cooking.
- 6Heat a non‑stick tawa or cast‑iron skillet over medium heat, drizzle a few drops of oil and spread a ladleful of batter in a circular motion to form a thin crepe.
- 7Cook for 2–3 minutes until the edges turn golden and crisp, then flip if desired and cook the other side briefly.
- 8Serve hot with coconut chutney, sambar, or your favorite accompaniments.
Source: llm-generated