Indian Crisp Rice Pancake (Dosa) recipe
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Ingredients
- 3 cups uncooked rice 1 cup urad dal 2 teaspoons fenugreek seeds 6 cups water salt to taste 6 tablespoons cooking oil, divided 6 teaspoons butter, divided
Nutrition Info
- 611.8 caloriescarbohydrate: 94.2 gcholesterol: 10.8 mgfat: 18.8 gfiber: 1.5 gprotein: 14.8 gsaturatedFat: 4.9 gservingSize: -sodium: 80.3 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Indian Crisp Rice Pancake (Dosa)
Directions
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Rinse the rice and the urad dal in a mesh strainer, place in a bowl and add fenugreek seeds. Cover with water, soak for 2 to 4 hours. Drain, reserving the soaking water.
Grind rice and urad dal in a blender, using enough reserved soaking water to reach the consistency of cake batter. Mix in salt, cover and place in a warm spot until batter is risen and fermented, 6 to 8 hours.
Stir fermented batter gently. Heat 1 teaspoon oil on a griddle over medium heat, wipe quickly with a wet cloth to diffuse heat.
Spread a large ladleful of batter quickly, thinly, and evenly over the griddle using the back of the ladle. Increase heat to high. Spread 2 teaspoons of oil on the surface of the dosa and cover with a lid, cook until top is spongy, 1 to 2 minutes. Remove lid, cook until bottom is crispy, about 1 minute more. Spread 1 teaspoon of butter on top of the dosa, transfer to a plate. Wipe griddle with a wet cloth and repeat with remaining batter.