Dosa
Loved the world over, these crispy crepes are a south Indian breakfast special. They get their unique taste from a fermented lentil and parboiled rice batter, which is then swirled on a lightly greased flat griddle into a thin web. I grew up on regular trips to south Indian restaurants where the star attraction would be a peek at the chefs in action through smudgy glass, a tradition that my children are happily keeping alive. Without a doubt, dosa-making runs through the veins of every south Indian cook.
The art of making dosa boils down to the texture of the batter and the heat of the pan. My version uses flattened rice, uncooked rice, a high-speed blender and a quick overnight ferment to give you an exotic healthy breakfast. Dosa batter will happily store in an airtight container for up to a week in the fridge, so you can make it well in advance.
This recipe is taken from Masala: Indian Cooking for Modern Living (£26, Bloomsbury) by Mallika Basu.
Ingredients
- 50g of thick flattened rice
- 175g of basmati rice
- 90g of skinless black gram lentils
- 25g of split bengal gram , or split pigeon peas (optional)
- 1 tsp fenugreek seeds, (optional)
- 2 tsp salt
- oil, or ghee, as needed
Method
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Dosa
