Traditional Indian Dosa
This traditional South Indian dish is made with a rice and lentil batter that is fermented overnight. Fenugreek seeds and urad dal are used to attract natural airborne wild yeast that activates overnight, creating a delicious sourdough-like flavor.
Dosa is typically filled with curried potatoes and served with coconut chutney as well as a lentil-based soup called sambar. So whether your palate prefers a kick of spice or a mouthwatering cool sensation, the dosa is exceptionally versatile. Dosa is considered to be a comfort food for many Indians, and is often served for breakfast. Dosas can be tough to make the traditional way, but now the DosaMaker allows you to make a dosa with ease.
• 2 cups rice*
• 1/2 cup whole urad dal
• 3 tbsp flattened rice, also called poha
• 1 tsp fenugreek seeds
• 1 tsp salt
*You can use a variety of rices based on your preference. We prefer using 1 cup Ponni boiled rice along with 1 cup of long-grain rice
1. Quickly wash rice, urad dal, and poha in water. Don’t over wash otherwise the batter will not ferment.
2. Put rice, urad dal, poha and fenugreek seeds in a medium bowl a cover with water. Set aside for 4-5 hours.
3. Set aside 2 cups of soaking water, and drain the rest.
4. Blend rice mixture with 2 cups of the soaking water and salt until it is completely smooth. Pour into a large bowl and place somewhere warm overnight.
5. After approximately 8 hours (Exact time depends on temperature and humidity), add water and mix well. We suggest using 1/4 cup water, but you may want to use more/less depending on how thin/thick you prefer your dosa.
6. Set the DosaMaker on temperature setting #2,
7. Add a light coating of oil to the top and bottom cooking plate. Pour 3 oz of dosa batter into the DosaMaker and close.
8. Cook 2 minutes. Open DosaMaker and cook an additional 30-45 seconds depending on your desired level of crispness.