Description
These South Indian pancakes are surprisingly easy to make. Crispy, flavorful, and perfect with chutney!
Ingredients
Units
- 1 1/2 cups (300 g) parboiled rice
- 1/2 cup (100 g) split urad dal
- 2 tablespoons semolina
- 1 tablespoon salt
- Oil
Instructions
- Rinse rice and urad dal separately under running water until water runs clear.
- Soak rice and dal in separate bowls, covering with plenty of water for at least 6 hours or preferably overnight (8-12 hours).
- Drain water completely from soaked rice and dal.
- Grind rice separately into a fine, smooth batter using a wet grinder (or blender). Transfer rice batter to a large bowl.
- Grind the urad dal separately until smooth and fluffy, adding a little water if needed.
- Mix both rice and dal batter together thoroughly, adding semolina or poha and salt. Stir well to combine.
- Cover the bowl with a lid that allows slight airflow.
- Place the batter in a warm location (ideally around 80-85°F/27-29°C) overnight for fermentation.
- Heat griddle or pan on medium-high heat. Sprinkle a few drops of water; if it immediately sizzles and evaporates, the pan is ready.
- Prepare an oil-water mixture by combining 1/2 tablespoon of oil with 2 cups water in a small bowl. Use this mixture to grease and clean the griddle between dosas.
- Spray or lightly drizzle oil onto the hot griddle.
- Dip a clean cloth lightly into the oil-water mixture, squeeze out excess liquid, and quickly wipe the griddle to evenly distribute the oil.
- Pour about 1/2 cup of dosa batter onto the center of the griddle. Immediately swirl outward in circular motions using the back of the ladle, creating a thin, even crepe.
- After approximately 8-10 seconds, drizzle or spray some oil around edges and on top of dosa.
- Cook until the dosa turns golden brown and crispy around the edges (about 1-2 minutes).
- Optionally, add your choice of filling (e.g., potato masala, cooked veggies, or meat) to the center.
- Carefully fold the sides of dosa over the filling or serve plain.
- Serve hot with coconut chutney, tomato chutney, or traditional sambar.
Notes
- For a crispier dosa, use a well-seasoned griddle or pan.
- If your batter is too thick, add a little water to achieve a pourable consistency.
- Leftover dosa batter can be stored in the refrigerator for up to 2 days; allow it to come to room temperature before cooking.
- Prep Time: 20 minutes
- Soaking and Fermenting: 10 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: South Indian
Nutrition
- Serving Size: 2 dosas
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 0g