Traditional Dosa

A golden, lacy crepe that cracks under the tooth before revealing a soft heart. You can smell the tangy aroma of the fermented batter that has taken the time to mature.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 487
• Protein: 12 g
• Carbs: 74 g
• Fat: 16 g

Ingredients

• 300 g White rice ( soaked )
• 100 g urad dal ( soaked )
• 1 tsp Fenugreek seed ( whole )
• 1 pinch Gray sea salt
• 4 tbsp Sunflower oil

Instructions

1. Soaking grains

   Wash the rice and urad dal separately until the water runs clear. Soak them in bowls of clean water with the fenugreek seeds for at least 6 hours. The grains should double in volume.

2. Grinding and texture

   Blend the urad dal with a little soaking water to obtain a light foam. Then blend the rice to a very fine grainy texture. Mix the two batters: the consistency should coat the back of a spoon without running too fast.

3. Natural fermentation

   Add salt, cover the container and let it rest in a warm place for 8 to 12 hours. The batter should rise, become bubbly and give off a slightly acidic smell.

4. Cooking and crisping

   Heat a flat pan. Pour a ladle of batter in the center and spread it in a quick circular motion to form a thin disk. Drizzle oil around the edges. When the edges brown and lift off on their own, the crepe is ready.

Chef's tips

• If your kitchen is cold, place the batter in a turned-off oven with the light on to help fermentation.
• The pan must be hot but not smoking. If it overheats, splash a few drops of water to cool it down before pouring the batter.

Storage

The fermented batter keeps for 3 to 4 days in the refrigerator. Only cook dosas just before serving to maintain the crispness.