Rice pancakes ( Indian Dosa)
Dosa is as popular in South Indian cuisine .Crisp and thin pancakes made of a rice and urad dal batter. While dosas were traditionally made using iron griddles, nowadays non-stick pans have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! Enjoy them hot and crisp, with chutney and sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while
Soaking time: 2 hours Preparation Time: 10 mins Fermenting time: 12 hours Cooking Time: 45 mins Makes 18 dosas
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek seeds
1 cup raw rice
1 cup par-boiled rice
2 tbsp thick beaten rice (poha)
ghee or coconut oil for cooking
Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.
Combine the rice, parboiled rice and thick rice flakes in a deep bowl, soak it in enough water for 4 hours.
Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well.
Cover and ferment in a warm place for 12 hours.
Heat a non-stick flat griddle or pancake pan, sprinkle a little water on the griddle and wipe it off gently using a cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 17 more dosas.
Serve immediately with coconut chutney and sambhar.
Or use the dosa as a wrap for a gluten free wrap and fill with your favorite fillings