Dosa is a crêpe made from fermented batter of rice and black lentils (urad dal). Typically dosas are made with white rice and urad dal (with skins OFF) and oil. We make oil-free dosas with brown rice and urad dal (with skins ON) which are high in fibre and more nutritious when compared to usual white dosas.
Soak urad dal/black lentils overnight (8-12 hrs). Whole black lentils with the skin take longer time to soak compared to black lentils without the skin. After they are soaked, rinse and wash them. Put them in a blender with some water. Grind it in a high-powered blender or Indian style wet grinder with enough water to make a smooth batter. (The batter should have a consistency of pancake mix batter)
Let the batter ferment overnight for 8-12 hours.
To make dosas, pour the batter with a ladle onto a nonstick skillet. Keep the flame/stove on medium heat. Rub the skillet with onion cut in half or potato cut in half to avoid the dosas sticking to the skillet.
Serve dosas with peanut chutney or coconut chutney or sambar.
Dosas can be made plain or garnished with onions or grated carrots or aloo masala stuffing.
The batter can be stored in the fridge for 4-5 days.
|1 cup of whole urad dal (black gram with skin)|
|3 cups of brown rice flour|
|Salt for taste (optional)|